Responsibilities:

• Menu planning based on the expectations of the Management, the number of guests, the availability of food products with suppliers/stores/markets, and doctor’s advice
• High-quality preparation of meals (including children’s meals) according to the approved menu and time, following all doctors’ recommendations and preferences
• Purchase of expensive food products and sourcing
• Monitoring of the shelf life and storage conditions of finished industrial products
• Day-to-day workplace management
• Monitoring of the shelf life of semi-finished products according to sanitary requirements
• Quality inspection of finished products
• Rejection of substandard food products
• Compliance with food consumption rates
• Compliance with hygiene and sanitary requirements in the kitchen (cleanliness of kitchen premises, disinfection)
• Creation and presentation of new dishes to the Management, getting approval for them to be included in the menu
• Training of cooks in cooking standards according to the clients’ preferences
• Participation in staff recruitment, shift scheduling