- Menu Planning: Collaborating with the head chef or kitchen manager to plan menus that meet the needs and preferences of the target audience. This involves selecting ingredients, creating recipes, and ensuring variety and balance in dishes.
- Food Preparation: Preparing and cooking food according to recipes, quality standards, and presentation guidelines. This may include tasks such as chopping vegetables, marinating meats, seasoning dishes, and operating kitchen equipment.
- Quality Control: Ensuring that all dishes meet quality and taste standards set by the establishment. This involves tasting food, adjusting seasoning as needed, and maintaining consistency in flavor, texture, and appearance.
- Kitchen Management: Overseeing various aspects of kitchen operations, such as inventory management, stock rotation, and ordering supplies. Chef cooks may also be responsible for scheduling kitchen staff, assigning tasks, and ensuring that all food safety and sanitation regulations are followed.
ChefCook - Sharjah, United Arab Emirates - Job Vortex
