chef

Task & Responsibilities

The job duties are described as under:

• Managing the overall operations of kitchen
• Inspecting raw ingredients to check for spoilage and assess usability. 
• Maintaining skills and knowledge relevant to job duties and preparing items on restaurant menu. 
• Plan, collect, estimating food and commodities for menus. 
• Prioritize menus, recipes, and task sheets. 
• Managing budgeting and cost controls by estimating labour and food costs. 
• Provide great leadership, guidance and training to kitchen staff including cooks, wait staff, kitchen hands, etc. 
• Advise cooking staff on various cooking procedures and techniques.
• Monitoring the quality of dishes prepared in the kitchen at all stages of preparation and presentation 
• Utilizing kitchen equipment, utensils, appliances, and cookware to prepare ingredients and meals. 
• Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques. 
• Discuss menus for special occasions/private functions such as weddings, parties, etc. with clients.
• Monitoring and regulating heat and cold sources such as ovens, stoves, fridges, freezers, grills, and other equipment to ensure food quality. 
• Maintain product, service, and market knowledge while always ensuring top quality of food. 
• Taking feedback from regular and new patrons about food taste, expectations, and further improvements, etc. 
• Working with management about improvement of efficiency, quality, and productivity of food.
• Guiding kitchen staff with cooking procedures and on recipes to fit special dietary/cultural requirements, etc.
• Managing storage and food preservation to reduce wastage.
• Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dish quality.
• Preparing and flavoring sauces with condiments, herbs, spices, and other ingredients as required by the recipe.
• Following safety and hygiene regulations and procedures around food handling, storage and preparation. 
• Ensuring the cleanliness of workstations and kitchen areas and abiding by occupational health and safety procedures. 
• Making menu changes in consultation with restaurant manager, taking into account the availability of seasonal produce.
• Take part in selection and training of new staff in kitchen as per business requirement. 
• Collaborating with other staff members, including waitstaff, management, and fellow kitchen staff, to address kitchen-related issues.