Chef

􀀀 Managing daily and weekly food with material and tools needed for cooking.

􀀀 Checking all food is sorted and handled as per current food health and hygiene regulations.

􀀀 Ensuring that work area, equipment and section is kept clean at all times, in accordance with

current health and hygiene regulations.

􀀀 Cooking arrangements and activities related to the restaurant menu.

􀀀 Preparing all kind of meat, fish and vegetable according to the restaurant regulations and

instruction.

􀀀 Monitoring daily kitchen food and product requirements and advise the supervisor of these

well in advance.

􀀀 Monitoring food preparation and wastage costs, control these by following efficient

preparation methods and standard recipes.

􀀀 Assisting head chef with menu preparation and ensuring adequate supplies are available foe

expected service.

􀀀 Monitoring the cooking time and temperature. Regulating temperatures of ovens, grills and other cooking equipment and ensure foods is sufficiently cooked.

􀀀 Ensuring all menu items are presented ad per standards and menu cards.

􀀀 Training cook, kitchen hygiene and safety to our assistants