JOB OVERVIEW

– Control and direct the food preparation process and any other relative activities
– Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
– Approve dishes before they reach the customer
– Plan orders of equipment or ingredients according to identified shortages
– 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-workers
– Manage wastage and control costs