Position Overview
Responsibilities - Ensuring promptness,freshness, and quality of dishes.
- Coordinating cooks'tasks.
- Implementing hygienepolicies and examining equipment for cleanliness.
- Designing new recipes,planning menus, and selecting plate presentations.
- Reviewing staffinglevels to meet service, operational, and financial objectives.
- Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.
- Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.
- Setting and monitoringperformance standards for staff.
- Obtaining feedback onfood and service quality, and handling customer problems and complaints.
Requirements - Advanced knowledge offood professional principles and practices.
- Proficient knowledge ofhuman resources management.
- Excellent communicationskills.
- Ability to meet de...