commercial kitchen(s). They are primarily the assistant to the Head chef or the head chef’s second in food at optimal cost under hygienic conditions Assisting and directing kitchen staff in meal preparation to reduce spoilage of infrequently used items. Assists with menu planning, inventory, and management of from approved suppliers together with office administrator and head chef Ensure stock levels are sufficient teamwork is maintained with staff and provide assistance to resolve queries Ensure good relationships
opportunities.
Job Duties:
Only individuals with exceptional Restaurant administration knowledge and experience will be considered
stock control, customer relations, Restaurant administration, opening & closing procedures. Only well-spoken
in food cost, kitchen hygiene, and kitchen administration. The restaurant is seeking a candidate with
Only individuals with exceptional Restaurant administration knowledge and experience will be considered
management, customer relations, Restaurant administration, food-liquor costing, stock reporting, service
operations, including setup, registration, participant assistance, and troubleshooting.