responsibilities include:
Controlling and directing the food preparation process and any other related activities
Constructing menus with new or existing culinary creations, ensuring the variety and quality of the servings
Approving and "polishing" dishes before they reach the customer
Control and direct the food preparation process and any other related activities
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Be fully in charge of hiring, managing, and training kitchen staff
Oversee the work of subordinates
* Estimate staff's workload and compensations
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