Culinary professionals trained in all aspects of food preparation such as planning menus, overseeing the kitchen staff, and ensuring that the food meets high-quality standards.
Responsibilies include:
Ensuring that all food is of excellent quality and served in a timely manner.
Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
Overseeing all kitchen operations.
Coordinating kitchen staff, and assisting them as required.
Training staff to prepare and cook all the menu items.
Taking stock of ingredients and equipment, and placing orders to replenish stock.
Enforcing safety and sanitation standards in the kitchen.
Creating new recipes to keep the menu fresh.
Keeping up to date with industry trends.
Receiving feedback and making improvements where necessary.
Requirements are:
Culinary school degree/diploma.
Past experience as a working chef.
Advanced knowledge of the culinary arts.
Perfectionism in sanitation and quality control.
Portfolio of creative, unique dishes.
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Job Overview
Gender
Male/Female
Career Level
Executive
Industry
Restaurants / Catering / Food Services
Experience
0-1 Years
Qualification
other
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