Responsible for overseeing kitchen operations in a Korean and Japanese restaurant, preparing authentic dishes, planning menus, supervising kitchen staff, managing food stock, and ensuring food quality, hygiene and safety standards are maintained.
Profiles
Competencies
Cook or heat up meat, fish, vegetables, ...
Create menus according to medical subscription or individual need. Inform kitchen staff
Draw up menus. Create or adapt recipes (composition, new flavours...)
Welcome customers on arrival in restaurant, assign table and offer menu
Create/adapt menus in accordance with catering facilities/possibilities and characteristics of target group (age, diet)
Check compliance with work procedures and rules for hygiene and food safety
Prepare dishes for service (presentation, composition, finish...)
Maintain and clean work station and kitchen utensils
Dose and mix ingredients
Package and label preparations and products (production and use-by dates). Store them in cold store, pantry...
