Organization of kitchen staff activities;

Control over dish preparation according to the recipe cards, adjusting cooks' actions if necessary;

Timely submission of orders for purchasing ingredients;

Receiving goods and evaluating their quality. In case of product non-conformity with the stated requirements - arrangement of the return of the raw materials to the supplier;

Ensuring compliance with sanitary and hygiene standards and safety regulations at the workplace;

Evaluation and control of dish distribution;

Monitoring proper use of kitchen equipment, overseeing its functionality, and if necessary, arranging for repair/diagnostics;

Adaptation and training of new staff.

Professional qualification;

Work experience;

Responsibility;

Organizational skills;

Leadership qualities.

A fair salary;

Favorable working conditions;

Opportunity to work in a team of professionals.