Head Chef

Head Chef – assisting to oversees the kitchen operations of the restaurant. He makes sure that all menus are correctly calculated to ensure maximum gross profit and quality standards.

Operational Responsibilities:

· Arrive punctually in a complete, clean and pressed uniform according to the guidelines set up in the procedure and hygiene standards

· Ensures that the par stock level of the kitchen is met and minimize 86 items

· Prepare and cook foods of all types, either on a regular basis or for special guests or functions

· Instruct the kitchen staff in the preparation, cooking, garnishing, and presentation of food

· Responsible for the safekeeping of the recipe book of the restaurant

· Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients

· Check the quality of raw and cooked food products to ensure that standards are met

· Demons...