The Chef will ensure planning and production in the kitchen according to established standards and supervise maintenance work while respecting budgets.
Tasks
- Menu planning
- Develops varied and balanced menus
- Menu changes based on resident feedback and seasons
- Ensures that the food value matches the needs of the beneficiaries.
- Respects established meal costs while ensuring quality of food and amounts required for healthy eating
- Preparation of ready-made meals
- Set up and pleasant presentation
- Food preparation
- Adaptation of menus for alternative choices
- Preparation of special dishes to meet specific needs (diabetic or diet)
- Purchase of food and supplies
- Procurement planning within budget
- Relationship with suppliers
- Inventory Management
- Complete the documentation required by the administration
- Receipt and verification of orders
- Inventory rotation
- Periodic stocktaking
- Maintains hygiene standards
- Control of required temperatures
- Handling control and hygiene standards
- Maintain consistent cleanliness and sanitation in work areas
- Garbage management
- Cleans pans and work tools
- Supervision of kitchen staff
- Training in working methods
- Supervision of the quality of services
- Any other tasks that may be requested by management
