Chefs and Head Cooks
- Extensive experience of XX years inheading the overall responsibility forthe 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 employer; 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 planningand directingfood preparation and culinary activities; modifying menus or create new ones that meet quality standards
- Instrumental in estimatingfood requirements and food/labor costs; supervisingkitchen staff’s activities; arrangingfor 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