Rajendra KC

Duties and Responsibilities

• Prepare and properly present food for regular service and functions
• Supervise and coordinate activities of kitchen staff
• Collaborate with head chef to plan and develop menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
• Provide costing of new menu items
• Maintain the budgetary targets
• Check the quantity and quality of received products to ensure items are as ordered and standards are met
• Monitor and maintain stock level to reduce wastage
• Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
• Instruct and train other kitchen practices to ensure that employees follow standards and regulations
• Order food and other supplies needed
• Determine production schedules and staff requirements necessary to ensure timely delivery of service
• Discuss with the head chef and equipment purchases and repairs required
• Meet with customers to discuss menus for special occasions such as weeding, parties and banquets
• Meet with sales representatives to negotiate process and order supplies
• Food safety procedures and legislation
• Other tasks as required

Duties and Responsibilities

• Maintained well-organized mise en place to keep work consistent.
• Quickly learned any new recipes and food preparation techniques, often training other prep cooks and ensuring utmost quality of work
• Ensure that health and safety standards are upheld in the kitchen
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• To supervise junior chefs or commis
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Following good preservation standards for proper handling of all food products at right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Monitoring portion and waste control to maintain profit margins
• To check periodically expiry dates and proper storage of food items in the section
• Carry out any other duties as required by management.

Duties and Responsibilities

• Provide support and assistance to the cook in the preparation and cooking of food
• Keep kitchen, food preparation area, and food service utensils clean and sanitized
• Maintaining high standards of hygiene
• Measuring dish ingredients and portion sizes accurately
• Helping with deliveries of stocks
• To ensure minimum kitchen wastage
• Receipt and storage of all provisions, fresh and frozen, in accordance with current food hygiene regulations including correct stock rotation and storage
• Ensuring that all food is labelled clearly and correctly
• To learn and record skills and recipes from other members of the department
• To report any maintenance issues to the Head Chef immediately
• To be flexible and willing to help other departments at busy times if required