The Chef will hire staff, plan menus, create recipes and make sure that his staff comply with the standards of the company. The Chef is accountable for the reputation of the food’s quality, excellence and consistency.
Duties & Responsibilities:
- In total charge of the kitchen
- Oversees the preparation and cooking of food
- Oversees ancillary operations where somebody can get a bite to eat (concessions)
- Makes sure that the kitchen is an efficient and well-oiled machine
- Manages the kitchen staff:
- Makes sure food is prepared quickly
- Assures that everything is delicious
- Maintains administrative records accurately including employee communications
- Oversees the ordering of food
- Enforces food safety standards
- Creativity: The Chef oversees creating new and innovative dishes that will bring in customers. Knowledge of ingredients and how to use them creatively is critical.
- Leadership Skills: The Chef oversees the entire kitchen, from the dishwasher to the cooks. He/she is a good leader that assigns tasks, hires the right people and motivates the staff in a high stress environment.
- Hand-Eye Coordination: The Chef will work with knives, and other equipment that may have elements of danger. He/she must be well trained and have excellent techniques when cutting and preparing foods. Hand-eye coordination is required.
- Sense of Taste and Smell: Delicious food brings in customers. The Chef is the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
- Time Management Skills:
- Kitchens get busy quickly, food can get ruined easily if you cannot manage your time.
- Great time management will help you avoid burned or spoiled food and angry customers.
- Business Acumen:
- Chefs must understand the restaurant business.
- The Chef must balance expenses with profits and manage the kitchen staff.
- The Chef must minimize waste, and maintain the kitchen as a smooth running operation.
- Commensurate with experience.
Please submit resumes to email@example.com