the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation and ensuring lead the kitchen staff in chef’s absence
design and taste • Oversees and supervises kitchen staff • Assists with menu planning, inventory, and ideas that can improve upon the kitchen’s performance • Schedules staff shifts • Trains new employees •
all orders are received timeously by bar and kitchen staff Clears all dirty cutlery and crockery from the
orders are received timeously by bar & kitchen staff; Clears all dirty cutlery &crockery from
and directing the daily kitchen operations, controlling and guiding the staff of all kitchens with a guest excellent control of food cost, wastage and kitchen preparation, staff development and disciplining, setting
for all necessary departments Kitchen inventory and stock management Staff management Working closely with