About this role
Education: No degree, certificate or diploma. Tasks: Maintain records of food costs, consumption, sales and inventory. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Supervision: 5-10 people. 11-15 people. Cuisine specialties: East Indian. Work conditions and physical capabilities: Work under pressure. Handling heavy loads. Attention to detail. Personal suitability: Leadership. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Experience: 1 year to less than 2 years.