Create detailed menus, carefully calculate costs for ingredients and labor, and source necessary food supplies.
• Ensure the highest quality of dishes from preparation to serving.
• Discuss culinary matters with managers and staff, fostering open communication and collaboration.
• Teach culinary techniques and provide guidance to improve staff skills and knowledge.
• Actively participate in preparing and crafting dishes with precision and finesse.
• Establish and maintain strict hygiene standards to ensure a clean and organized kitchen.
• Assist in recruiting and training new staff to ensure a smooth transition into the team.
• Employ various food preservation methods, including freezing, aging, and regular quality checks, to maintain the freshness and integrity of ingredients and dishes.
Qualification: Minimum education should be - Certificate IV in Kitchen management or higher.
Experience Requirement: You should have at least 2 years of full-time experience.
Skill required & well versed with:
• Culinary Expertise: Mastering cooking techniques, flavorcombinations, and food presentation.
• Creativity: Developing new and innovative recipes and dishes.
• Time Management: Efficiently managing the preparation and cooking of multiple dishes.
• Teamwork: Collaborating effectively with kitchen staff to ensure smooth service.
• Attention to Detail: Maintaining high standards of quality in food preparation and presentation.