Job Description
- Supervise kitchen employees not actively engaged in cooking, ensuring clean, efficient, and economical food service.
- Assign tasks to kitchen helpers and other non-cooking staff, such as dishwashing, cleaning, and maintenance of kitchen equipment.
- Inspect kitchens, workrooms, and equipment regularly for cleanliness, order, and proper functioning.
- Manage hiring and discharge of kitchen staff, and maintain accurate time and production records.
- Observe and evaluate employee performance to improve efficiency, minimize wastage, and prevent theft.
Skills Required
Kitchen Management, Staff Training, Inventory Control, Dietitian
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