Reports to: Hotel, Motel, Restaurant Manager

Supervises: Kitchen staff

Main objectives: Coordinate the activities of kitchen staff, maintaining overall quality control over food preparation and the menu offered.

Typical functions and responsibilities:

  • Acquire and keep record of food, kitchen supplies and equipment.
  • Coordinate the activities of cooks and other staff.
  • Confer with customers regarding plans for special occasions.
  • Supervise and assist with the preparation, cooking and presentation of foods.
  • Demonstrate techniques to cooks and advise them on cooking procedures.
  • Ensure cleanliness of kitchen staff, utensils and work areas.
  • Design, plan and price daily menus.
  • May interview, hire and dismiss staff.

Typical qualifications and experience: National Certificate in Hospitality – Cookery (Level 4). Possess the equivalent skill and knowledge of one who has completed an appropriate apprenticeship, combined with extensive experience in a hotel, motel or restaurant.

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