Responsibilities

Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Prepare and cook meals or specialty foods Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food

Supervision

3-4 people

Experience and specialization

Cuisine specialties East Indian

Additional information

Work conditions and physical capabilities Fast-paced environment Work under pressure Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods

Personal suitability Dependability Organized Reliability