Head Culinary Specialist
5 days ago
Key Responsibilities
- Kitchen Setup and Equipment Management: Ensure that all kitchen equipment and utensils are clean and in good working order.
- Recipe Preparation and Ingredient Management: Study each recipe and gather all necessary ingredients for food preparation.
- Timely Cooking and Food Preparation: Cook food in a timely manner, ensuring efficient preparation and service.
- Task Delegation and Staff Management: Delegate tasks to kitchen staff and provide guidance and supervision as needed.
- Communication with Front of House: Inform wait staff about daily specials and coordinate menu changes effectively.
- Plate Presentation and Visual Appeal: Ensure appealing plate presentation, focusing on visual aesthetics and attention to detail.
- Kitchen Supervision and Support: Supervise cooks and provide assistance as needed to maintain efficient workflow.
- Recipe Adaptation for Customer Needs: Slightly modify recipes to meet customers' dietary needs or preferences.
- Inventory Management and Ordering: Monitor food stock levels and place orders to replenish inventory as needed.
- Food Safety and Quality Control: Check freshness of food items and discard any expired or spoiled ingredients.
- Culinary Creativity and Menu Innovation: Experiment with recipes and suggest new ingredients or menu items to enhance culinary offerings.
- Health and Safety Compliance: Ensure compliance with all health and safety regulations within the kitchen area.
- Food Waste Management and Sanitation: Discard all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
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Head of Culinary Services
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Obstetrician Gynaecologist Specialist
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Culinary Specialist
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Head of Culinary Services
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Culinary Services Coordinator
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Head of Culinary Operations
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Medical Director
1 week ago
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Executive Culinary Leader
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Senior Physician
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