Responsibilities:
. Ensuring promptness,freshness, and quality of dishes.
. Coordinating cooks'tasks.
. Implementing hygienepolicies and examining equipment for cleanliness.
. Designing new recipes,planning menus, and selecting plate presentations.
. Reviewing staffinglevels to meet service, operational, and financial objectives.
. Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.
. Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.
. Setting and monitoringperformance standards for staff.
. Obtaining feedback onfood and service quality, and handling customer problems and complaints.
Requirements:
. Advanced knowledge offood professional principles and practices.
. Proficient knowledge ofhuman resources management.
. Excellent communicationskills.
Ability to meet deadlines.