EMERITA LIWAN

Planning Menus

Controlling budgets and ordering stocks

Controlling and directing food preparation

Estimate staff’s workload and compensation

• Planning menus, Ensuring food quality and taste is of the highest standard, Managing inventory of stock and ordering raw materials, Controlling budgets and minimizing wastage, Maintaining health and hygiene in the kitchen, Organizing duty roster of the staff, Recruiting, training and developing staff

• Responsible in planning the menu for the day, Responsible in all cooking preparations, Cooks daily dishes including main dishes and side dishes, Responsible in portioning every dish that is to be served to the costumer, Makes a list of all the things (including ingredients) needed for the kitchen

• Responsible for general house cleaning and cooking

• Prepping meals by weighing, measuring, and mixing ingredients, cooking meals, checking ingredients for freshness, and arranging and garnishing the dishes

• Ensuring the availability of clean dishes by bussing tables, washing dishes, pots, pans, and flatware, and resetting dining areas
• Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients
• Assisting kitchen staff to unload food supplies from delivery trucks.

• Responsible in plowing the soil/land to be planted
• Ensures that the crops are properly cared; free of weeds and watered regularly
• Applies fertilizers and pesticides
• Checks and makes sure when the crops are ready for harvest
• Transports harvested crops to the market