Job Description

Job Duties and Responsibilities: - Develop menus and original recipes that reflect the restaurant’s concept, customer preferences and established quality expectations. - Prepare a variety of complete meals and specialty dishes for regular service, private functions, banquets and other special occasions. - Lead and coordinate cooks and other kitchen employees by assigning duties, organizing daily workflow and monitoring their performance. - Guide kitchen staff in ingredient preparation, cooking methods, food presentation and garnishing to ensure consistent results. - Introduce employees to new culinary techniques and demonstrate the safe and effective use of newly acquired kitchen equipment. - Train kitchen personnel in proper food preparation, cooking and handling procedures while providing ongoing instruction and support. - Assess food and kitchen supply requirements and submit requisitions according to menu needs, inventory levels and expected business volume. - Maintain and review records relating to ingredient usage, food costs, sales and inventory, while ensuring that all dishes meet the restaurant’s standards for taste, portion, appearance and overall quality. Requirements: - Secondary school graduation certificate - 3 year to 5 years of work experience as a chef or a cook Detail: - 1 Position - 40 hours per week

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