Manage the catering manpower and provisioning resource feeding up to 2000-5000 per day. • Control building and equipment resources. • Implementation and overview of Health and Hygiene Policy • Order and control material resources • Plan and organise varying levels of functional activity • Carry out occupational and continuation training • Good working knowledge and Implementation of ISO 22000 • Discipline
responsible for preparing, cooking, and presenting all dishes; enforcing strict health and hygiene standards in the kitchen; complete correctly and efficiently and jobs or tasks handed down to me by the Head Chef; excellent knowledge of the prep and presentation of every dish on the menus; ensuring that every section is organized so that the dishes go out on time and the kitchen stays clean and safe, assists as needed in the interviewing and hiring of employee team members with appropriate skills, interacts with guests to obtain feedback on product quality and service levels, sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Preparing or directly supervising the preparation of a wide variety of soups and sauces according to prescribed recipes, supervise the employees, sanitation and safety, menu planning, and related production activities, managing inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production , prepare reports, costs menus, makes schedules, and perform administrative duties as assigned; - ensure proper staffing for maximum productivity and high standards of quality; - checking food and payroll costs to achieve maximum profitability
Seasoning and preparing a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes; - slicing, grinding and cooking meats and vegetables using a full range of cooking methods; - carving and displaying meats, vegetables, fruits, and salads; replenish service lines as necessary; - assisting the executive chef with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production. - assuming oversight of food production and kitchen personnel in the absence of the executive chef.