Sr.Kitchen staff

Job description

1. Menu creation and management:
2. Develop new recipes, plan menus, and update them based on seasonality, customer preferences, and budget.
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4. Food preparation:
5. Oversee and perform cooking, grilling, frying, and other food preparation methods, ensuring consistency and quality.
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7. Kitchen management:
8. Supervise and delegate tasks to kitchen staff, including hiring, training, and scheduling.
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10. Quality control:
11. Inspect ingredients, taste dishes, and ensure that all food meets the highest standards of taste, presentation, and consistency.
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13. Inventory and stock management:
14. Manage food and supply inventory, place orders with vendors, and control costs and waste.
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16. Hygiene and safety:
17. Maintain a clean and organized kitchen, enforce food safety standards, and ensure compliance with health codes and regulations.
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19. Budgeting:
20. Control food and labor costs, manage kitchen budgets, and keep accurate records.