Roles & Responsibilities

• Define menu concepts and update dishes.
• Choosing the key ingredients for dishes on various menu types .
• Staff hiring, management, and problem-solving.
• Performing administrative duties, including meeting with vendors and ordering supplies.
• Overseeing kitchen equipment purchases, repairs, and ordering restaurant kitchen cleaning supplies .
• Monitoring customer satisfaction .
• Supervising a hygienic and organized working space.
• Hiring and scheduling dishwashers.

Tell employers what skills you have

Leadership

Ingredients

Food Safety

Cooking

Housekeeping

Food Quality

Inventory

Sanitation

Compliance

Scheduling

Culinary Skills

Catering

Pastry

Food Service

Japanese