Overall responsibility for the kitchen’s daily operations.Liaising with the relevant companies for food orders.Creating new dishes and menus.Interviewing and hiring new staff.Maintaining/raising the food’s profit margins for your employer.Monitoring and controlling stock levels.Ensuring correct stock rotation procedures are followed.Implementation of health and safety procedures in the kitchen.Estimating costs and ensuring all purchases come within budget.Taking care of the kitchen’s accounts and creating a work roster.

Overall responsibility for daily operations in the kitchenLiaising with purchasing companies for food ordersMaintaining & raising the profit margins on foodProducing menus and new dishesManaging, training and recruiting a brigade of chefs

Private chef catering to a family of 5 with just 1 chef and 1 KP I attended to all their dietary requirements, breakfast,lunch and dinner and on the odd occasion catering to family dinner events and private party's, as well as cooking for other staff members I cooked British and Mediterranean food.

planning menusmaking sure food is of the right quality and pricemanaging stockordering food from supplierscontrolling a budget and keeping accurate recordsmanaging health and hygiene proceduresorganising the staff duty rotarecruiting, training and developing staff