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Monitor food stock levels, identify and discard outdated items, and order supplies from vendors.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.
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Cost Control:
Manage food costs, control inventory, and work to minimize waste and achieve cost-effective operations.
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