Control and direct the food preparation process and all related activities Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Approve dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Managing and training kitchen staff
Comply with nutrition and hygiene regulations and safety standards
Foster a climate of cooperation and respect between co-workers
Requirements
Graduated from a recognized culinary institution, such as Culinary Institute of America, Le Cordon Bleu etc. is preferred
At least 8 years of proven experience with French/western cuisine in a related role
Exceptional proven ability of kitchen management
Able to work well under pressure in a fast-paced environment
