Chef

Tasks & responsibilities

Duties:

• Planning and developing menus
• Controlling budgets and minimizing wastage
• Ensuring food quality and taste remains constant and is of the highest standard
• Managing inventory of stock and ordering raw materials
• Making sure that all the staff are practicing FIFO method
• Maintaining health and hygiene in the kitchen
• Organizing duty roster of the staff
• Helping in recruiting and making sure of training and developing staff

Responsibilities:

• Planning the menu, keeping in mind budget, and availability of seasonal ingredients
• Ensuring that all food is of excellent quality and served in timely manner
• Training staff to prepare and cook all the menu items
• Coordinating kitchen staff and assisting them as required
• Creating new recipes to keep the menu fresh and in trend
• Overseeing all the kitchen operations
• Taking stock of ingredients and equipment, and placing orders
• Enforcing safety and sanitation standards in the kitchen
• Keeping up to date with industry trends
• Creating special menus for special occasions like events, catering and special promotions
• Ensure consistency in portion sizes and flavours across all meals
• Receiving feedback and making improvements where necessary