Professional Chef at Broadway Bar and Restaurant

Responsibilities

• Preparing the food for cooking
• Keeping up with industry trends and creating new recipes with the Sous Chef
• Reviewing the menu
• Following the budget set by the Restaurant Manager
• Ordering food for the kitchen
• Monitoring food production
• Training staff
• Managing relationships with distributors and resolving any issues with vendors, promptly
• Ensuring standard portions and quality of dishes
• Ensuring sanitation practices in the kitchen.

Qualifications

• Interested candidates should possess an HND / Bachelor's Degree with 5 years experience.