Responsibilities;
Tasks-
– Maintain records of food costs, consumption, sales and inventory
– Demonstrate new cooking techniques and new equipment to cooking staff
– Create new recipes
– Prepare and cook complete meals and specialty foods for events such as banquets
– Prepare and cook food on a regular basis, or for special guests or functions
– Prepare and cook meals or specialty foods
– Requisition food and kitchen supplies
– Estimate food requirements and food and labour costs
– Plan and direct food preparation and cooking activities of several restaurants
– Train staff in preparation, cooking and handling of food
Skills;
– Coordinating
– Monitoring
– Time Management
– Management of Personnel Resources
– Management of Material Resources
– Management of Financial Resources
Additional Attributes;
– Innovativeness
– Stress Tolerance
– Adaptability
– Attention to Detail
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