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You plan and develop menus using descriptive text to encourage sales for the restaurant;
Ensures the correct preparation and presentation for all food items prepared through production and demonstration;
Monitors and reviews operating criteria and develop an awareness of the importance of food preparation and quality;
Considers factors such as product availability, food and service cost, marketing conditions, and business volume;
Develops prices for daily menus that result in net profit;
Makes decisions regarding printing, layout, posting, and distribution of menus;
Plans and directs food preparation and culinary activities;
Sets up control systems that will assure quality and portion consistency;
Estimates food requirements and food/labor costs;
Has skills in industry trend analysis;
Assures the highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness;
Uses financial management skills for budgetary and cost control purposes;
Manages large teams, seasonal menus, and events;
Uses human resource management skills for recruitment, training, and scheduling;
Coordinates the selection, training, development, and evaluation of employees;
Controls labor and operating expenses through effective planning, budgeting, purchasing decisions, policymaking, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit;
What do you bring?
Qualified Chef Diploma
Experience and success in equivalent job roles
Punctual, organized and trustworthy
Professional appearance
Ability to manage other people
Ability to motivate staff
Excellent communication skills
Attention to detail
Ability to resolve conflict in a constructive manner