Job Order
Job Position Type:
cook chef
Number Of Workers:
1
Years of Working:
+5 years
Work Description:
Preparing and Cooking Meals: Cooking a variety of dishes, from appetizers to main courses and desserts.
Menu Planning: Developing and planning menus that align with the restaurant’s theme, customer preferences, and seasonal availability.
Supervising Kitchen Staff: Managing and overseeing kitchen staff to ensure efficiency, proper food preparation, and adherence to health and safety standards.
Food Quality Control: Ensuring the food is prepared to the highest standards in terms of taste, appearance, and presentation.
Maintaining Cleanliness and Safety: Ensuring the kitchen is clean, organized, and that hygiene standards are followed to prevent contamination.
Secondary Proccess:
Inventory Management: Monitoring stock levels, ordering ingredients, and managing food supplies.
Plating and Presentation: Ensuring that dishes are visually appealing and meet presentation standards.
Time Management: Managing cooking times effectively to ensure all dishes are ready at the same time, especially during busy hours.
Customer Interaction: In some cases, chefs may interact with customers to explain dishes or customize orders.
Training and Mentoring: Providing guidance and training to junior kitchen staff to ensure skills and techniques are passed down.
Specific tools/programs to be used:
Skills:
Culinary Knowledge: Expertise in a wide range of cooking techniques, ingredients, and cuisines.
Creativity: Ability to create new and innovative dishes while staying true to the restaurant’s concept.
Leadership: Managing kitchen staff, maintaining order, and ensuring everyone works together efficiently.
Knife Skills: Proficiency in chopping, slicing, dicing, and filleting with precision and speed.
Time Management: Effectively managing multiple tasks and ensuring food is prepared and served on time.Attention to Detail: Ensuring the quality, taste, and presentation of each dish is consistent.
Food Safety: Understanding and applying health and safety standards to prevent contamination and ensure safe food preparation.
Physical Stamina: Working in a fast-paced, high-pressure environment for long hours while standing.
Organization: Keeping the kitchen clean and organized, managing tasks efficiently during busy service times.
Multitasking: Juggling various cooking tasks, managing orders, and maintaining focus during peak hours.
Type of the workplace:
Hotel

CV TO:  licdimarco@gmail.com