Menu Planning: Collaborate with restaurant or kitchen management to create menus that reflect the establishment's style, target audience, and budget. Design dishes that balance taste, appearance, and nutritional value.
Food Preparation: Prepare and cook a wide range of dishes, including appetizers, entrees, desserts, and side dishes. Follow recipes and culinary techniques while ensuring consistency and quality.
Ingredient Sourcing: Source, select, and purchase high-quality ingredients, ensuring freshness and compliance with food safety standards. Build relationships with suppliers to maintain a reliable supply chain.
Kitchen Management: Oversee all kitchen operations, including staff scheduling, training, and task assignment. Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations.
Quality Control: Regularly taste and inspect dishes for flavor, texture, and presentation. Make adjustments as needed to maintain consistent quality.
Creative Innovation: Stay up-to-date with culinary trends and experiment with new recipes and techniques to keep the menu fresh and exciting.
Customer Satisfaction: Consistently deliver high-quality food that meets or exceeds customer expectations. Address customer feedback and resolve any food-related issues promptly.
Job Specification
Menu planning, Food Preparation, Ingredient Sourcing, Kitchen Management
Food Safety, Quality Control, Creative Innovation
Willingness to work evenings, weekends, and holidays as required.
Excellent communication and problem-solving skills.