Chef

Plan and direct food preparation and culinary activities Research, Develop and Modify menus (BOMs) that meet quality standards and market demands for mass production. Maintain kitchen inventory. Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify problems or complaints Perform administrative duties Comply with hygiene regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Requirements Proven working experience as a Head Chef Excellent record of kitchen management Experience in a production setting favourable. Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices