CHEF

Planning menus Ensuring food quality and taste is of the highest standard Managing inventory of stock and ordering raw materials Controlling budgets and minimizing wastage Maintaining health and hygiene in the kitchen Organizing duty roster of the staff A thorough knowledge of all aspects of the operations of a kitchen To be able to plan and delegate job tasks to the junior staff To be able to mentor and coach junior chefs Primarily to plan and direct food preparations A large part of their duties are administrative involving staff scheduling, supervision, disciplining and even working out incentive schemes.

The next step up the ladder is the position of the head chef or executive chef.Recruiting, training and developing staff