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Hotels / Resorts / Restaurant
+1 more
Full Time
|Job Description
Roles and responsibilities of this job
Menu Planning:
Develop and update menus based on seasonality, availability of ingredients, and customer feedback.
Food Preparation:
Oversee food preparation activities, including butchering, chopping, marinating, and cooking dishes to order.
Quality Control:
Ensure that all dishes leaving the kitchen meet high standards of taste, presentation, and consistency.
Kitchen Management:
Manage kitchen operations, including inventory control, equipment maintenance, and staffing schedules.
Staff Training:
Train and mentor kitchen staff on culinary techniques, safety procedures, and menu specifications.
Collaboration:
Work closely with other members of the culinary team, including sous chefs, line cooks, and pastry chefs, to coordinate meal service and maintain kitchen efficiency.
Food Cost Management:
Monitor food costs and portion sizes to optimize profitability while maintaining quality.
Innovation:
Stay updated on food trends and culinary innovations, and incorporate new techniques and ingredients into menu offerings.
Job Specification
Required qualifications for this job
Other Specification
Skills Required
Required skills for this job
Salary
Offered financial and non-financial compensation for this job
Applying Procedure
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Apply Before: Mar 09, 2024
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