Responsibilities
Coming up with new dishes that can be added to the food menu.
Assisting the HR department in hiring new Chefs.
Organizing training sessions for new hires.
Making sure the quality of the food is as per the standards.
Submitting cost approvals for food menu to the higher management.
Monitoring the daily food inventory and restocking them as and when required.
Implementing hygiene policies and examining equipment for cleanliness.
Writing cost analysis reports for all food inventory.
Ensuring all food safety regulations are followed.
Performing administrative tasks such as taking stock of food, equipment
supplies, etc.
Staying up to date on food trends and what is popular in the culinary world.
Responsibilities Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rec…
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