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To make sure that quality is maintained in all departments of kitchen
Liaising with vendors for food and equipments supplies
Maintaining high standards of hygiene and sanitation in kitchen
Take part in recruitment and training
Watching accounts of kitchen expenses
Planning strategies for improving staff performance and food quality
Making staff performance reports and present to the general manager
May be asked to converse with guests for handling complaints in food or service
To make sure that safety guidelines are followed properly by staff in kitchen
Types of Meals/Food Prepared
- Lunches
- Dinners
- Breakfasts
Essential Skills
- Document use
- Oral communication
- Decision making
- Job task planning and organizing
- Finding information
- Computer use
Transportation/Travel Information
- Own transportation
Cook Categories
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Order supplies and equipment
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Restaurant
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