Responsibilities:
Keeping abreast of and complying with the latest health and safety laws and regulations.
Create recipes and prepare advanced items.
Planning and supervising tasks carried out by the food preparation staff.
Taking responsibility for the health and safety of the food team.
Planning food menus and ensuring that the menu is fresh and well presented.
Keeping abreast of culinary trends and incorporating these into the menu.
Developing recipes and determining how best to present dishes.
Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
Checking regularly that the equipment and work areas are kept spotless.
Ensure the serving of quality culinary dishes is on schedule.
Approve all foods before they leave the kitchen.
Maximize the productivity of the kitchen staff.
Manage the stock of food.
Perform accounting functions and schedule meals to be served.
Forecast supply needs and estimate costs.
Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
Supervise kitchen personnel and their performance.
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