To surprise and entertain customers. Ranging from satisfying clients with lifestyles on the go, to a those who want to rid itself of food-related health issues
To oversee the daily operation of the restaurant and hotel kitchens. You may entail hiring, supervision, and training of kitchen staff and also ensuring top quality, fresh, and cost-effective items. Though the most vital part of the role is extremely demanding and that is innovation. Innovating new recipes, redesigning previous one and preparing new menu time to time
Checking relevant regulations and standards
Allocating cooks' tasks
Setting and monitoring performance standards
Hire, training and team performance management
Ensuring quality, freshness, and promptness of meals.
Coordinating cooks’ projects.
Implementing examining equipment and hygiene policies for cleanliness.
Designing brand new dishes, planning menus and choosing plate presentation.
Reviewing staffing levels to meet up with financial, operational, and service objectives.
Hiring and training kitchen staff members, like cooks, food preparation employees and dishwashers.
Doing management jobs, taking inventory of food as well as equipment supplies, also purchasing orders.
Monitoring and setting performance requirements for staff.
Getting feedback on food and handling customer and service quality problems and complaints.
No less than two years of culinary training.
At least five years’ experience in a similar place.
Advanced knowledge of meals, practices, principles and profession.
Proficient understanding of human resources management.
Great knowledge of BOH methods, buying and inventory.
Exceptional communication skills.
Capability to meet deadlines.
Offered to focus on call shifts, after hours, over holidays and on public holidays.
It's always a good idea to include the benefits of the job the company will provide such as:
Flexible hours to give you freedom and increase productivity