Your tasks
- Food Preparation: Prepare and cook a variety of dishes according to the restaurant’s menu, recipes, and quality standards.
- Menu Planning: Plan daily menus, recommend new dishes, and determine ingredients and portion sizes.
- Kitchen Management: Supervise and coordinate kitchen activities to ensure smooth and efficient operations.
- Staff Supervision: Assign duties to kitchen staff, guide junior cooks, and monitor their performance.
- Food Quality Control: Ensure that all food is fresh, properly cooked, well-presented, and consistent in taste and quality.
- Hygiene and Safety: Maintain cleanliness in the kitchen and ensure compliance with food hygiene, sanitation, and workplace safety standards.
- Inventory Management: Monitor food supplies, check stock levels, and arrange the purchase of ingredients and kitchen materials.
- Cost Control: Control food costs, minimise wastage, and ensure efficient use of ingredients.
- Food Storage: Ensure proper storage, labelling, and temperature control of raw materials and prepared food.
- Kitchen Equipment: Ensure that cooking equipment, utensils, and appliances are properly maintained and used safely.
- Order Coordination: Coordinate with service staff to ensure timely preparation and serving of customer orders.
- Compliance: Follow applicable food safety regulations and the establishment’s operating procedures.
- Staff Training: Train kitchen staff in cooking methods, food preparation, hygiene practices, and kitchen procedures.
- Record Keeping: Maintain records of stock usage, food wastage, kitchen supplies, and daily kitchen operations.
