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Tasks
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Estimate food requirements and food and labour costs
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Flexibility
- Organized
- Reliability
- Team player
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