Main Duties and Responsibilities: Food Preparation and Cooking: Plan, prepare, and cook dishes to meet high-quality standards. Ensure consistency in taste, portioning, and presentation. Menu Development: Create and update menus based on customer preferences, seasonal availability, and cost efficiency. Develop new recipes to enhance the dining experience. Kitchen Management: Supervise and train kitchen staff to maintain a smooth workflow. Delegate tasks efficiently and ensure adherence to kitchen protocols. Inventory and Procurement: Monitor stock levels and place orders to ensure timely availability of ingredients. Maintain proper storage and minimize wastage.
Easily hire and pay trusted trades people with Grafter.