Responsibilities
Assists in planning and costing menus, as well as ordering catering provisions and food. Prepares and cooks a variety of meals, including those for special and ethnic diets, while ensuring all food and hygiene standards are consistently met. Supervises and manages the kitchen team, including creating staff rosters that maintain the right skill mix for a cost‑effective service. Additionally, provides technical advice, guidance, and training to catering staff to support high-quality operations.
For more detail about the main duties of this role, please see the job description section below.
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