Main Duties:
Maintain records of food costs, consumption, sales and inventory;
Analyze operating costs and other data;
Demonstrate new cooking techniques and new equipment to cooking staff;
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers;
Create new recipes, Instruct cooks in preparation, cooking, garnishing and presentation of food;
Prepare and cook complete meals and specialty foods for events such as banquets;
Supervise cooks and other kitchen staff;
Prepare and cook food on a regular basis, or for special guests or functions;
Prepare and cook meals or specialty foods;
Requisition food and kitchen supplies;
Estimate food requirements and food and labour costs;
Plan menus and ensure food meets quality standards;
Prepare dishes for customers with food allergies or intolerances; and
Supervise activities of sous-chefs, specialist chefs, chefs and cooks; and
Train staff in preparation, cooking and handling of food.
Security and safety requirements:
Security Check required
Work conditions and physical capabilities:
Fast-paced work environment, work under pressure, attention to detail, combination of sitting, standing and walking, Standing for extended periods, bending, crouching, kneeling
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