SKILLS

At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

Tasks Include:

• ​planning menus, estimating food and labour costs, and ordering food supplies

• ​monitoring quality of dishes at all stages of preparation and presentation

• discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff

• demonstrating techniques and advising on cooking procedures

• preparing and cooking food

• explaining and enforcing hygiene regulations

• may select and train staff

• may freeze and preserve foods

Main Duties:

• Cleans food preparation areas as determined by law and company policy

• Prepares foods to the specifications of the client

• Prepares food before the arrival of guests

• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

• Manages other employees in the kitchen

• Acts as liaison to front-of-house employees to ensure proper food service temperature

• Seasons food according to recipes or company needs

• Orders ingredients and spices as needed

• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

• Portions, arranges, and garnishes food based on client preference

• Assists other cooks during the food assembly process

• Devises new recipes

• Estimates expected food consumption and organises preparation

• Keeps records and accounts of food purchases

• Orders new menu items for specials or cheap deals

• Butchers and cooks animal meat based on the restaurant atmosphere

• Meets with customers to ensure a great meal experience

• Prepares any necessary sauces or accompaniments before meal service begins

• Stays open until the last customer leaves