· Assist in determining production schedules and staff requirements necessary to ensure timely delivery of services.
· Assist in recruiting and hiring staff, including cooks and other kitchen workers.
· Supervise and coordinate activities of cooks and workers engaged in food preparation.
· Analyze recipes to assign prices to menu items, based on food, labour and supplies.
· Collaborate with other personnel to plan and develop recipes and menus, considering such factors as seasonal availability if ingredients and the likely number of customers.
· Plan, direct and supervise the food preparation and cooking activities of the kitchen within the establishment
· Check the quality of raw and cooked food products to ensure that standards are met.
· Check the quantity and quality of received products.
· Record production and operational data on specified forms.
· Estimate amounts and costs of required supplies, such as food and ingredients.
· Prepare and cook foods of all types either on regular basis or for special guests or functions.
· Order or requisition food and other supplies needed to ensure efficient operation.
· Assist in coordinating, planning, budgeting and purchasing for all the food operations within the establishment
· Monitor sanitation practices to ensure that employees follow standards and regulations.
· Arrange for equipment purchases and repairs.
· Instruct cooks and other workers in the preparation cooking garnishing and presentation of food.
· Determine how food should be presented and create decorative food displays.
· Inspect supplies, equipment and work areas to ensure conformance to established standards.
· Demonstrate new cooking techniques and equipment to staff.
* 2 years experience as a Chef
* MUST have Certificate 3 & 4 of Commercial Cookery and Diploma of Hospitality Management