- Managing food costs and maintaining profitability.
- Conducting regular inventory audits to identify areas where food waste can be reduced and costs can be cut.
- Researching and identifying new suppliers and vendors to expand the range of ingredients and products available to the kitchen.
- Building strong, long-term relationships with suppliers and vendors to ensure reliable and consistent delivery of high-quality products.
* Planning and designing menus for eating establishments
* Calculating costs and liaising with suppliers
* Directing kitchen operations and managing kitchen staff
* Overseeing the food preparation, cooking and cleaning processes
* Delegating tasks and resolving issues as they arise
* Ensuring compliance with hygiene and health and safety regulations
* Liaising with the general manager to ensure operations run smoothly
- * Ensuring all ingredients are fresh and meet quality standards
Skills
- Have a strong foundation in culinary techniques, including knife skills, cooking methods, and ingredient preparation.
- Possess excellent interpersonal skills and be able to build strong relationships with customers, suppliers, and colleagues.
- Should have a good understanding of each team member's strengths and weaknesses and be able to utilize them effectively.
- Be able to analyze financial data and use it to make strategic decisions, such as adjusting menu prices or changing suppliers.
* Planning and designing menus for eating establishments
* Calculating costs and liaising with suppliers
* Directing kitchen operations and managing kitchen staff
* Overseeing the food preparation, cooking and cleaning processes
* Delegating tasks and resolving issues as they arise
* Ensuring compliance with hygiene and health and safety regulations
* Liaising with the general manager to ensure operations run smoothly
- * Ensuring all ingredients are fresh and meet quality standards