Managing food costs and maintaining profitability.
Conducting regular inventory audits to identify areas where food waste can be reduced and costs can be cut.
Researching and identifying new suppliers and vendors to expand the range of ingredients and products available to the kitchen.
Building strong, long-term relationships with suppliers and vendors to ensure reliable and consistent delivery of high-quality products.
* Planning and designing menus for eating establishments* Calculating costs and liaising with suppliers* Directing kitchen operations and managing kitchen staff* Overseeing the food preparation, cooking and cleaning processes* Delegating tasks and resolving issues as they arise* Ensuring compliance with hygiene and health and safety regulations* Liaising with the general manager to ensure operations run smoothly
* Ensuring all ingredients are fresh and meet quality standards
