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Job Description
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise kitchen staff’s activities
- Arrange for equipment purchases and repairs
- Rectify arising problems or complaints
- Give prepared plates the “final touch”
- Comply with nutrition and sanitation regulations and safety standards
- Ensure that all staff is constantly trained to affect good portion control and pleasing presentation of all dishes
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
- Tests cooked foods by tasting and smelling them.
- Enforces nutrition, hygiene, and infection control and sanitation standards for Kitchen.
- Ensure that all stocks are ordered to the correct quantities, quality and price.
- Regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
Job Requirements
- Communication and leadership skills
- Proven working experience as a Head Chef
- Excellent record of kitchen management
- Preferred experience in big restaurants or hotels
- 7-10 years of experience