Job Objectives: Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Primary Responsibilities: - Monitor sanitation practices to ensure that employees follow standards and regulations. - Check the quality of raw or cooked food products to ensure that standards are met. - Estimate amounts and costs of required supplies, such as food and ingredients. - Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. - Supervise or coordinate activities of cooks or workers engaged in food preparation. Requirements: Must have 3 to 5 years experiences in related field and hotel experience a plus. Good Management Skills and Organizational Skills Team Leader Knowledge in Food Cost, Budget and Inventory
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