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Responsibilities:
-Monitor sanitation practices to ensure that employees follow kosher standards and regulations
-Check the quality of raw or cooked food products to ensure that standards are met
-Supervise or coordinate activities of cooks or workers engaged in food preparation
-Determine how food should be presented based on knowledge of kosher food preparation and service principles (kashrut)
-Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
-Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to the guests
-Order or requisition food or other supplies needed to ensure efficient operation.
Skills:
-Good knowledge of kosher culinary arts and ingredients
-Confident kosher culinary techniques and skills
-Good sense of planning and preparation for the day ahead
-Strong organizational and time management skills
-Accuracy and speed in handling emergencies and providing a solution
-Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Experience Requirement
-3 years as Chef of Kosher cuisine
-the high-volume industry-leading concept with 7 years of culinary experience in restaurants and catering companies.
Educational Requirement
Culinary Arts Major
Reference : Chef and Head Cook jobs

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Published at 24-06-2023
Viewed: 73 times