Chefs and Head Cooks
- Result-Oriented Chefs / Head Cooks Possess expertise in directing the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts
- Extensive experience of XX years heading the overall responsibility for the kitchen’s daily operations; liaising with the relevant companies for food orders; creating new dishes and menus
- Skilled in maintaining/raising the food’s profit margins for employers; monitoring and controlling stock levels; ensuring correct stock rotation procedures are followed
- Adept in monitoring the implementation of health and safety procedures in the kitchen; estimating costs and ensuring all purchases come within budget; taking care of the kitchen’s accounts and creating a work roster
- Deft in planning and directing food preparation and culinary activities; modifying menus or creating new ones that meet quality standards
- Instrumental in estimating food requirements and food/labor costs; supervising kitchen staff’s activities; arranging for equipment purchases and repairs
- Excellent record of kitchen management; ability to spot and resolve problems efficiently; capable of delegating multiple tasks; possess excellent communication and leadership skills; keeping up with cooking trends and best practices