Responsibilities:

• \tEnsuring promptness, freshness, and quality of dishes.

• \tCoordinating cooks' tasks.

• \tImplementing hygiene policies and examining equipment for cleanliness.

• \tDesigning new recipes, planning menus, and selecting plate presentations.

• \tReviewing staffing levels to meet service, operational, and financial objectives.

• \tHiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• \tPerforming administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• \tSetting and monitoring performance standards for staff.

• \tObtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• \tAdvanced knowledge of food professional principles and practices.

• \tProficient knowledge of human resources management.

• \tExcellent communication skills.

• \tAbility to meet deadlines.