Roles and Responsibilities:
Overall responsibility for the kitchens daily operations.
Liaising with the relevant companies for food orders.
Creating new dishes and menus.
Maintaining/raising the foods profit margins for your employer.
Monitoring and controlling stock levels.
Ensuring correct stock rotation procedures are followed.
Implementation of health and safety procedures in the kitchen.
Estimating costs and ensuring all purchases come within budget.
Outstanding cooking skills.
Real creativity when it comes to food.
An ability to create menus that are innovative and profitable.
An ability to create meals for both small and large numbers of people ( 300-400 persons)
A deep understanding of ingredients and produce.