Cook
Safmarine
Total des années d'expérience :22 years, 11 Mois
Day to day Menu
Menu Planning
Stock take and Ordering
Budget
Training
Duties:
Control the food quality, presentation and service as per the required standards defined
by Location Manager.
Prepare menus and recipes in coordination with Location Manager considering contract client’s feedback and cost requirements.
Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in stores
Facilitate menu costing
Ensure that employees under my control are fully aware of their duties and responsibilities and have received company and client’s induction and that this is documented.
Monitor food cost and quality to ensure they meet the objectives and targets set by the Manager.
Identify staff training needs and initiate training process in coordination with superiors.
Monitor and supervise on-the-job training process as per training guidelines and procedures. Ensure to maintain up to date records of on-the-job training
Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system