Description du poste
Tâches : Responsibilities Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook food on a regular basis, or for special guests or functions Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Recruit and hire staff Train staff in preparation, cooking and handling of food Manage kitchen operations Ensure that local health and sanitation regulations are carried out Must have knowledge of the establishment's culinary genres Organize and maintain inventory Direct and control daily operations
Exigences : English
Compétences : Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Attention to detail Personal suitability Leadership Dependability Efficient interpersonal skills Initiative Organized