Chef

Overall responsibility for the kitchen s daily operations.

Liaising with the relevant companies for food orders.

Creating new dishes and menus.

Maintaining/raising the food s 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 & to ensure that all menus are correctly calculated to ensure a maximum gross profit

Creating new Menus and Recipes and that all Menus are constantly updated and paying special attention to seasonal availability

To ensure that all documents are passed to management immediately for processing.

To ensure maintenance problems are directly reported

To ensure all staff Is dressed correctly to satisfy statutory requirements as well as enhancing the image of the restaurant.

To constantly update your knowledge and skills for the good of the establishments.

Job Requirements and Qualifications :

Proven work experience as a Chef or Cook

Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)