Description |
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Responsible for:
•Cooking and service of food according to the restaurant’s quality and service standards by chefs, cooks, apprentices and kitchen hands
•Organising and rostering of kitchen staff
•Training of kitchen staff
•Ordering, receiving and storage of food
•Safety and cleanliness of all kitchen and food storage areas
•Creating a harmonious environment amongst all staff within the restaurant, especially the kitchen
•Food costs meeting and exceeding agreed targets
•Menu and operational planning
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