To ensure that the kitchen is operated in an effective and efficient manner.
Duties and responsibilities
• All kitchen functions including food
purchasing, preparation and maintenance of quality food standards.
• Sanitation and cleanliness of the kitchen.
• Training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness;
• Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.
• Assist with employment and termination decisions, including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Place food supply orders and provide receipts to Stock Controller and Accounts staff.
• Prepare shift rosters in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition.
• Assist in planning and pricing menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Control food cost and usage by ensuring that food is stored correctly and waste control is implemented.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.