Responsibilities
Plan menus, create recipes, prepare dishes to quality standards, and accommodate customers with food allergies or intolerances. Supervise, recruit, and train kitchen staff while managing food-cost, sales, consumption, and inventory records and ordering supplies.
Requirements
Requires a secondary school graduation certificate and 2 to less than 3 years of experience. The role also calls for supervising 5–10 people and dependability, efficiency, strong interpersonal and oral communication skills, and organization.
