CHEF

Roles & Responsibilities

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.
• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Excels at project management and is organized.
• Collaborates effectively and has strong interpersonal skills.
• Able to work on weekends and Public holidays and split shifts

Tell employers what skills you have

Recipes

Ingredients

Quality Control

Food Safety

Restaurants

Cooking

Financial Planning

Interpersonal Skills

Food Quality

Inventory

Business Acumen

Sanitation

Food Industry

Project Management

Budgeting

Catering