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.
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.