Unit Chef

Kitchen and staff management

• Supervise and guide kitchen staff in food preparation and presentation.
• Delegate tasks, set production schedules, and train new employees on operations and techniques.
• Ensure all staff adhere to hygiene, health, and safety regulations.
• Conduct administrative duties, including staff scheduling and performance management. 

Food preparation and quality control

• Prepare and cook high-quality dishes according to recipes and quality standards.
• Monitor food quality and presentation for all dishes.
• Inspect ingredients and supplies for freshness and quality.
• Maintain cleanliness and organization of the kitchen, equipment, and work areas. 

Menu planning and cost control 

• Assist in menu planning and development, including creating new dishes and specials.
• Control food costs and manage budgets for the unit.
• Track inventory, order necessary food and supplies, and manage stock rotation.
• Analyze recipes and production processes to improve efficiency and quality.