Hotel Chef

Job Description

• Responsible for designing and improving restaurant menus and trying to match menus with market needs.
• Anticipating and calculating needs to prevent waste and shortage of food.
• Defining corrective actions and confirming their implementation.
• Crisis management in the kitchen, with colleagues from other departments and with guests.
• Preparing reports and accurate recording of information.
• Evaluating employee performance and keeping distance and mutual respect.
• Managing kitchen items and equipment.
• Implementing energy-saving measures, especially in the kitchen (oven, stove, heater, grill, etc.).
• Applying and controlling the appropriate methods of controlling food and beverage costs, including coordination in carrying out kitchen equipment processing methods.