Cook/master

A "Cooking Master" oversees all culinary operations, ensuring food quality, menu development, and staff management. They are responsible for creating innovative dishes, managing kitchen inventory and budgets, and maintaining compliance with health and safety regulations. Essentially, they are the leader of the kitchen team, ensuring a high standard of food preparation and presentation. Here's a more detailed breakdown of their responsibilities: Key Responsibilities:

• Menu Development: Creating new and innovative menus, considering seasonal ingredients, dietary restrictions, and customer preferences.
• Food Quality and Consistency: Ensuring that all food is prepared to the highest standards, with attention to taste, presentation, and quality.
• Kitchen Operations: Overseeing all aspects of the kitchen, from food preparation and cooking to cleanup and inventory management.
• Staff Supervision and Training: Managing and training kitchen staff, ensuring they understand culinary techniques and best practices.
• Inventory Management: Tracking inventory, ordering supplies, and minimizing food waste.
• Budget Management: Managing kitchen budgets and ensuring profitability.
• Health and Safety Compliance: Maintaining a clean and safe kitchen environment and ensuring compliance with all relevant health and safety regulations.
• Customer Satisfaction: Ensuring that guests have a positive dining experience.

Share Your Resume: [email protected]

Contact: 7358110488

Job Types: Full-time, Permanent

Benefits:

• Flexible schedule
• Food provided

Schedule:

• Day shift
• Morning shift

Supplemental Pay:

• Performance bonus
• Yearly bonus

Work Location: In person