Culinary Specialist
4 weeks ago
The Culinary Specialist will oversee the daily operations of the kitchen, ensuring that all culinary activities are executed with precision and excellence.
Educational Requirements- Completion of secondary (high) school education is mandatory.
This role involves working in various locations, adapting to different settings as required.
Key Responsibilities- Assess and estimate labor costs associated with kitchen operations.
- Maintain comprehensive records of food expenses, consumption patterns, sales, and inventory levels.
- Supervise and guide the activities of specialized chefs, cooks, and kitchen staff.
- Develop and innovate new recipes to enhance the menu offerings.
- Provide instruction to cooks on food preparation, cooking techniques, garnishing, and presentation.
- Oversee the performance of cooks and kitchen personnel.
- Design menus that meet quality standards and cater to diverse customer needs.
- Prepare meals for customers with specific dietary restrictions or allergies.
- Train kitchen staff in food preparation, cooking methods, and safe food handling practices.
- Order necessary supplies and kitchen equipment to maintain operations.
- Manage overall kitchen operations to ensure efficiency and quality.
- Prepare and cook specialized meals for patients as directed by dietary professionals.
- Ability to thrive in a fast-paced environment.
- Capable of working under pressure while maintaining high standards.
- Must be able to handle heavy loads and perform physically demanding tasks.
- Attention to detail is crucial for maintaining quality.
- Willingness to stand for extended periods during shifts.
- Dependable and reliable in all tasks.
- Strong oral communication skills.
- Flexible and adaptable to changing situations.
- Highly organized with excellent time management skills.
- A true team player, fostering a collaborative environment.
- Experience required: 1 to 2 years in a similar role.
- Employment type: Permanent position.
- Working language: English.
- Work hours: 30 to 40 hours per week.
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