Work site environment

• Noisy
• Odours

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• • creating menu selections in response to seasonal alterations and customers' demands
  • helping in the development and implementation of meal designs
  • ensuring smooth and on-time execution of a kitchen's operations
  • addressing customer issues promptly
  • maintaining all inventory records, tracking sales, and making supply orders
  • helping junior kitchen members with various responsibilities, such as line cooking, meal preparation, and dish plating
  • hiring and training new employees according to standard kitchen requirements
  • delegating duties to junior employees to ensure kitchen cleanliness and the timely delivery of customer orders
  • writing guidelines and work schedules for a kitchen team and assessing its adherence
  • observing and executing safety and hygiene regulations
  • supervising kitchen employees

Supervision

• 5-10 people