Chef and Cooks

Chef’s (2) and Cooks (2):

• Maintain good relationship with customers and suppliers (resolving issues with suppliers if any arises)
• Strictly follow and adhere to the budget of the restaurant or hotel, by ensuring that supplies and/or orders are in line with the budget and supervising food and labor cost(s)
• Make sure that kitchen safety measures are met and that sanitation practices are carried out to the letter
• Create new methods and recipes in preparation of meals
• Make sure that the restaurant or hotel keeps up with new trends in the industry
• Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen and the restaurant or hotel at large
• Make sure that meal is prepared and served to customers in a timely manner
• Monitor and maintain stock levels so as to place orders for supplies as at when due
• Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers.

Requirements – Abilities, Skills, and Knowledge – for Chef Role:

To be hired for the role of a chef in most restaurants and hotels, the following are major requirements and qualifications commonly set by employers that you may have to satisfy:

• Good and effective communication skills so as to be able to pass ideas across to kitchen staff and also understand what exactly customers want
• Good leadership and interpersonal skills, with the ability to work effectively in a team
• Good organizational and problem-solving skills
• Ability to multi-task and coordinate activities in pressing situations
• Good time management skills to complete much tasks and meet set targets
• Must be creative and proactive in attending to the various needs of customers.
• Ability to thrive in a fast-paced environment
• A respectable knowledge of food handling and environmental sanitation standards
• A bachelor’s degree and HND or Diploma in Culinary Arts