Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, customer-service standards.
A Commis Chef assists a section chef, also known as a Chef de Partie. The role is made up of many varying responsibilities including: Assisting in the food preparation process. Cooking and preparing elements of high quality dishes.
overseeing and agreeing contracts and providers for services including security, parking, cleaning, catering. supervising multi-disciplinary teams of staff including cleaning, maintenance and security. managing budgets and ensuring cost-effectivenes.
Chefs are responsible for handling all food-related concerns and taking care of all food preparation needs at restaurants or any other places where food is regularly served. They may be required to cook, and prepare predetermined menu & new dishes.
The Restaurant General Manager has the overall responsibility for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations.
Requirements Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familia