Chef/Restaurant Cook

• Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.
• Plan and price menu items, orders supplies, and keep records and accounts.
• Supervise and participate in cooking and baking and the preparation of foods.
• Maintain good relationship with customers and suppliers.
• Ensure that supplies and/or orders are in line with the budget and supervise food and labor cost(s).
• Ensure that kitchen safety measures are met and that sanitation practices are carried out to the letter.
• Estimate food consumption and requirements or purchase food and also select and develop recipes.
• Standardize recipes to ensure consistent quality and establish presentation techniques and quality standards.

Salary : $13 - $16