Supervise, coordinate, and schedule kitchen staff; train new employees on procedures, safety, and sanitation.
Kitchen operations:
Oversee daily food preparation and cooking processes to ensure efficiency, quality, and timeliness.
Inventory and ordering:
Estimate and order ingredients and supplies; receive and manage inventory; maintain records of stock and wastage.
Quality and cost control:
Ensure food meets quality standards and that food preparation is cost-effective; monitor food weight and temperature.
Menu development:
Assist with creating menus and recipes, sometimes adapting them for special dietary needs.
Safety and sanitation:
Enforce food safety and hygiene standards; ensure equipment is in good working order.
Required skills
Culinary expertise, Leadership and team management, Strong communication and organizational skills, Ability to work under pressure, and Knowledge of food safety and sanitation regulations.
25C2859
R22108752
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