- Plan and develop menus based on seasonal ingredients, dietary preferences, and culinary trends.
- Prepare and cook a variety of dishes, ensuring consistency and adherence to recipes.
- Train and supervise kitchen staff, including cooks, sous chefs, and line cooks.
- Delegate tasks and responsibilities to kitchen team members, ensuring efficient workflow.
- Monitor food preparation processes to maintain quality, freshness, and food safety standards.
- Ensure compliance with health and safety regulations, sanitation guidelines, and food handling procedures.
- Oversee inventory management, including stock rotation, ordering, and cost control.
- Create and maintain kitchen schedules, staffing plans, and production schedules.
- Collaborate with front-of-house staff to coordinate service timing and menu offerings.
- Develop and implement culinary techniques, recipes, and plating presentations.
- Stay informed about culinary trends, ingredients, and techniques through research and professional development.
- Address guest feedback and complaints promptly and professionally.
- Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation.
- Foster a positive and collaborative work environment, promoting teamwork and professional growth among kitchen staff.
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