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Executive Chef
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Ensuring promptness, freshness and quality of dishes.Coordinating cooks tasks.Implementing hygiene policies and examining equipment for cleanliness.Designing new recipes, planning menus and selecting plate presentation.Reviewing staffing levels to meet service, operational and financial objectives.Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.Obtaining feedback on food and service quality, and handling customer problems and complaints.
Job ID: 151769373
Skills:
food hygiene, Inventory Control, FEFO, FIFO, packing, Food Preparation, Sanitation, Cooking, Food Costing, storage procedures, Waste Management, food-safety requirements, portioning
Skills:
Advanced knowledge of food professional principles and practices, Proficient knowledge of human resources management
Skills:
Food Preparation, Menu Development, sanitation standards, food handling
Skills:
Advanced knowledge of food professional principles and practices, Proficient knowledge of human resources management
Skills:
Cooking, Equipment and Inventory Management, Staff Training, Administrative Work, staffing operations, recipe optimization, Operational Procedures, Resource Management, Prompt Design, Menu Planning, Monitor Staff, handing customer complaints, Assisting the Head Chef, professional standards, Sanitation of Equipment, Financial Objectives
