Professional Chef/Head Cook
- To determine how food should be presented
- Determine production schedules and staff requirement to ensure timely delivery of food to the restaurant.
- Instruct cook and other workers in the preparation, cooking, garnishing and presentation of food.
- Monitor company hygienic practices to ensure that kitchen staff and employee follow standard procedure and regulations.
- Develop recipes for the restaurant.
Requirements:
BSc/HND/OND/Professional diploma etc., in hotel and catering management or any related field with minimum of 3 years’ experience as a cook.
Proven culinary qualification will be an advantage.
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