Role Responsibilities

  • Planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies
  • Monitoring quality of dishes at all stages of preparation and presentation
  • Discussing food preparation issues with managers, dieticians, kitchen and waiting staff
  • Supervising and coordinating the activities of cooks and other workers engaged in food preparation
  • Inspecting supplies, equipment and work areas to ensure conformity with established standards
  • Determining how food should be presented, and creating decorative food displays
  • Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
  • Participating in the recruitment of kitchen staff and monitoring their performance
  • Preparing, seasoning and cooking speciality foods and complex dishes
  • Explaining and enforcing hygiene and food safety regulations

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    Skill level