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- Posted a month ago
- Be among the first 10 applicants
Job Description
- Planning menus
- Ensuring food quality and taste is of the highest standard
- Managing inventory of stock and ordering raw materials
- Controlling budgets and minimizing wastage
- Maintaining health and hygiene in the kitchen
- Organizing duty roster of the staff
- A thorough knowledge of all aspects of the operations of a kitchen
- To be able to plan and delegate job tasks to the junior staff
- To be able to mentor and coach junior chefs
- Primarily to plan and direct food preparationsRecruiting, training and developing staff
More Info
Key Skills
Mentoring Junior Staff
Ensuring Food Quality
Food Safety and Hygiene
coach and mentor staff
Staff Roster
Minimising Wastage
