Responsibilities: . Ensuring promptness, freshness, and quality of dishes. . Coordinating cooks' tasks. . Implementing hygiene policies and examining equipment for cleanliness. . Designing new recipes, planning menus, and selecting plate presentations. . Reviewing staffing levels to meet service, operational, and financial objectives. . Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. . Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. . Setting and monitoring performance standards for staff. . Obtaining feedback on food and service quality, and handling customer problems and complaints.
Requirements: . Advanced knowledge of food professional principles and practices. . Proficient knowledge of human resources management. . Excellent communication skills. . Ability to meet deadlines.