CHEF

Roles & Responsibilities

Key Responsibilities

• Menu Planning and Development : Create and plan menus, develop new recipes, and ensure variety, nutritional balance, and presentation of dishes.
• Food Preparation and Cooking : Direct and participate in the preparation and cooking of various food items, ensuring quality and adherence to specifications.
• Kitchen Management : Supervise and train kitchen staff, manage daily activities, and coordinate with other kitchen personnel.
• Inventory and Procurement : Order food and supplies, manage inventory levels, and ensure proper storage to prevent spoilage and cross-contamination.
• Cost Control : Manage food budget costs and work to implement cost-cutting measures without compromising the quality of the food.
• Food Safety and Hygiene : Maintain high standards of cleanliness in the kitchen and ensure all food handling and preparation adheres to safety regulations.
• Equipment Management : Inspect and maintain kitchen equipment, tools, and devices to ensure they are functional and well-maintained.

Required Skills

Tell employers what skills you have

Recipes

Management Skills

Budgets

Leadership

Ingredients

Food Safety

Cooking

Housekeeping

Food Quality

Inventory

Cost Management

Sanitation

Adaptability

Communication Skills

Culinary Skills

Pastry