Chef

Task & Responsibilities

• Planning menus, estimating food and labor costs, and ordering supplies 
• Monitoring dish quality at all stages of preparation and presentation 
• Collaborating with managers, dietitians, and kitchen staff on food preparation issues 
• Demonstrating cooking techniques and advising on procedures 
• Preparing and cooking food to the highest standards 
• Enforcing hygiene regulations and maintaining a clean and organized kitchen 
• Selecting, training, and mentoring kitchen staff to enhance their skills 
• Creating and implementing new recipes and menu items to keep offerings freshandexciting 
• Managing inventory and minimizing food waste through effective stock control 
• Ensuring compliance with food safety and health regulations 
• Assisting in the development of seasonal menus that reflect current trends 
• Participating in staff meetings to discuss operational improvements and teamperformance