Responsibilities:

. Ensuring promptness,freshness, and quality of dishes.

. Coordinating cooks'tasks.

. Implementing hygienepolicies and examining equipment for cleanliness.

. Designing new recipes,planning menus, and selecting plate presentations.

. Reviewing staffinglevels to meet service, operational, and financial objectives.

. Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.

. Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.

. Setting and monitoringperformance standards for staff.

. Obtaining feedback onfood and service quality, and handling customer problems and complaints.

Requirements:

. Advanced knowledge offood professional principles and practices.

. Proficient knowledge ofhuman resources management.

. Excellent communicationskills.