Cook Chef

Responsabilities :
1. Check freshness of food and ingredients
2. Supervise and coordinate activities of cooks and other food preparation workers
3. Develop recipes and determine how to present the food
4. Plan menus and ensure uniform serving sizes and quality of meals
5. Inspect supplies, equipment, and work areas for cleanliness and functionality
6. Hire, train, and supervise cooks and other food preparation workers
7. Order and maintain inventory of food and supplies needed to ensure efficient operations
8. Monitor sanitation practices and ensure that kitchen safety standards are followed

Qualities :
1. Business skills -Executive chefs and chefs who run their own restaurant should understand the restaurant business. They should be skilled at administrative tasks, such as accounting and personnel management, and be able to manage a restaurant efficiently and profitably.
2. Communication skills - Because the pace in the kitchen can be hectic during peak dining hours, chefs must be able to communicate their orders clearly and effectively to staff.
3. Creativity - Chefs and head cooks must be creative in order to develop and prepare interesting and innovative recipes. They should be able to use various ingredients to create appealing meals for their customers.
4. Dexterity - Chefs and head cooks need excellent manual dexterity, including proper knife techniques for cutting, chopping, and dicing.
5. Leadership skills - Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.
6. Sense of taste and smell - Chefs and head cooks must have a keen sense of taste and smell, to inspect food quality and to design meals that their customers enjoy.
7. Time-management skills - Chefs and head cooks must efficiently manage their time and the time of their staff. They must ensure that meals are prepared and that customers are served on time, especially during busy hours.
8. Able to read and follow standardized recipes
9. Strong knowledge of proper food handling procedures
10. Able to work as part of a team in a busy kitchen atmosphere


Benefits :
1. Offering enhanced career opportunities
2. Implementing superior employee training and development practices
3Providing competitive salaries with ample opportunities for promotion and creating a system where employees feel valued for their contributions
4. Flexibility in the work schedule is also valuable in combination with the above.