Responsibilities:

Plan and organise the preparation and cooking of food in dining and catering establishments.

Monitoring the quality of dishes at all stages of preparation and presentation.

Discussing food preparation issues with managers, dietitians and kitchen and waiting staff.

Tasks include but not limited:

- Planning menus, estimating food and labour costs, and ordering food supplies

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen

scales

- Study recipes and gather necessary ingredients

- Inspect supplies, equipment, and work areas for cleanliness and functionality

- Demonstrating techniques and advising on cooking procedures

- Order and maintain an inventory of food and supplies

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Hire, train, and supervise cooks and other food preparation workers

- Experiment with recipes and suggest changes

- Ensure compliance with all health and safety regulations within the kitchen area

- Check freshness of food and ingredients

- Coordinate activities of cooks and other food preparation workers

- Develop recipes and determine how to present the food

- Plan menus and ensure uniform serving sizes and quality of meals

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove

dairy)

- Check freshness of food and discard out-of-date items