Responsibilities:

·        Ensuring promptness,freshness, and quality of dishes.

·        Coordinating cooks'tasks.

·        Implementing hygienepolicies and examining equipment for cleanliness.

·        Designing new recipes,planning menus, and selecting plate presentations.

·        Reviewing staffinglevels to meet service, operational, and financial objectives.

·        Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.

·        Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.

·        Setting and monitoringperformance standards for staff.

·        Obtaining feedback onfood and service quality, and handling customer problems and complaints.

Requirements:

·        Advanced knowledge offood professional principles and practices.

·        Proficient knowledge ofhuman resources management.

·        Excellent communicationskills.

Ability to meet deadlines.