Chef cum Service Assistant

Planning and designing menus for eating establishments Calculating costs and liaising with suppliers Directing kitchen operations and managing kitchen staff Overseeing the food preparation, cooking and cleaning processes Delegating tasks and resolving issues as they arise Ensuring compliance with hygiene and health and safety regulations Liaising with the general manager to ensure operations run smoothly Ensuring all ingredients are fresh and meet quality standards Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing and training kitchen staff Oversee the work of subordinates Estimate staff’s workload and compensations Maintain records of payroll and attendance Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between co-oworkers