Food & Menu Management
- Menu Development:Create and develop new recipes, plan menus for daily service, special events, and catering.
- Food Preparation:Oversee and participate in the preparation of ingredients, cooking processes, and the final presentation of dishes.
- Quality Control:Ensure all food is cooked to the appropriate temperature and presented attractively, meeting high standards.
- Ingredient Sourcing:Monitor food stock levels, identify and discard outdated items, and order supplies from vendors.
Kitchen Operations & Management
- Staff Supervision:Lead, mentor, and train kitchen staff, including other cooks, assigning tasks, and ensuring adherence to recipes and standards.
- Kitchen Organization:Set up the kitchen with equipment, maintain a clean and organized environment, and ensure proper cleaning and maintenance schedules for equipment and work areas.
- Health & Safety:Ensure strict compliance with all health and safety regulations, sanitation rules, and food handling procedures.
- Cost Control:Manage food costs, control inventory, and work to minimize waste and achieve cost-effective operations.
