Responsibilities
Manage daily and weekly food preparation and cooking activities.
Ensure compliance with food health and hygiene regulations.
Train kitchen assistants in cooking and hygiene practices.
Managing daily and weekly food with material and tools needed for cooking.
Checking all food is sorted and handled as per current food health and hygiene regulations.
Ensuring that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
Cooking arrangements and activities related to the restaurant menu.
Preparing all kind of meat, fish and vegetable according to the restaurant regulations and instruction.
Monitoring daily kitchen food and product requirements and advise the supervisor of these well in advance.
Monitoring food preparation and wastage costs, control these by following efficient preparation methods and standard recipes.
Monitoring the cooking time and temperature. Regulating temperatures of ovens, grills and other cooking equipment and ensure foods is sufficiently cooked.
Ensuring all menu items are presented ad per standards and menu cards.
Training cook, kitchen hygiene and safety to our assistants.
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