Tasks
● Take receipt of and examine purchase orders or requisitions for ingredients and food supplies.
● Verify the quality and freshness of the food supplied by suppliers, discarding any that don't live up to expectations.
● Create menus with the seasons, dietary requirements, and financial constraints in mind.
● Foods should be prepared, seasoned, and cooked in accordance with guidelines and recipes to guarantee quality and consistency in each dish.
● Keep an eye on the food being prepared by the kitchen crew and give directions and advice as needed.
● Keep an eye on the quality of the finished dishes and adjust as needed to ensure that they meet the desired levels of presentation and flavour.
● Manage workloads and assign responsibilities to kitchen employees while keeping an eye on them and providing guidance.
● Oversee the entire kitchen or a specific area to guarantee efficient operations and prompt service.