Commissary Consultant

Responsibilities:

Ensuring promptness, freshness, and quality of dishes.Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness.Designing new recipes, planning menus, and selecting plate presentations.Reviewing staffing levels to meet service, operational, and financial objectives.Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.Setting and monitoring performance standards for staff.Obtaining feedback on food and service quality, and handling customer problems and complaints.

Required Skills/Abilities:

Degree in Culinary Arts or Hotel AdministrationMinimum of 4 years working experience handling the similar roleAdvanced knowledge of food professional principles and practices.Excellent knowledge of kitchen systems, ordering and inventory.Excellent communication skills. Knowledge and hands on experience in various cuisinesAbility to meet deadlines.Available to work on-call, shifts, after hours, over weekends, and on public holidays.Able to work onsite / flexible

Education and Experience:

Degree in Culinary Arts or Hotel Administration