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ResponsibilitiesConversant with the company's standard policies and procedures.Supervise all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.Ensure efficient, cost-effective operation and profitability of food production.Ensuring that all prepared foods are properly labelled with their expiration dates, temperature controls, and daily temperature readings for refrigerators.Maintaining minimal waste and low pars while limiting portioning following technical sheets and food costs.Supervise and inspect all preparations and cooking regularly to ensure that they are kept clean, sanitary, and in perfect operating order.Ensure that food products, prese...
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Responsibilities
Conversant with the company's standard policies and procedures.
Supervise all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
Ensure efficient, cost-effective operation and profitability of food production.
Ensuring that all prepared foods are properly labelled with their expiration dates, temperature controls, and daily temperature readings for refrigerators.
Maintaining minimal waste and low pars while limiting portioning following technical sheets and food costs.
Supervise and inspect all preparations and cooking regularly to ensure that they are kept clean, sanitary, and in perfect operating order.
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve on time.
Coordinate daily tasks with the Sous Chef or Executive Chef.
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
Exploring new recipes and presentation skills to bring innovation to the menu.
Instruct and lead subordinates through their daily requirements in food preparation.
Assume the role of Executive Chef in his or her absence.
Ensure all equipment is in safe working order and notify the Head Chef of any dangerous or defective equipment.
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
Ensure the kitchen and refrigerators are maintained clean and that the stock in the refrigerators is properly rotated (FIFO).
Maintain a professional and pleasant working relationship with all superiors and peers at all times.
Qualifications
Familiarity with various food preparation techniques and kitchen equipment.
Hands-on experience in inventory management and ordering systems.
7+ years' of culinary or kitchen experience
Excellent interpersonal and verbal communication skills
Highly organized with excellent attention to detail
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