CHEF

• 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 • A thorough knowledge of all aspects of the operations of a kitchen • To be able to plan and delegate job tasks to the junior staff • To be able to mentor and coach junior chefs • Primarily to plan and direct food preparationsRecruiting, training and developing staff