Ensuring that all food meets the highest quality standards and is served on time. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff, and assisting them as required. Hiring and training staff to prepare and cook all the menu items.
Head Chef (aka Executive Chef, Chef de Cuisine)
Chef de Cuisine is the traditional French term, and although it’s slightly more common in European kitchens, head chef is the title that’s used most prevalently around the world
Produces high quality plates, including both design and taste. Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition.
1-Handling Kitchen Operations
2-Able to organize the assigned work area and efficiently put away orders.
3- Responsible to maintain cleanliness, sanitation at the assigned work area.
4- Responsible for preparing and cooking all food items by the recipe and to specification.
5- Prepare ingredients for cooking, including portioning, chopping, and storing food.
6- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
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