Cooking Master’s

A cooking master, or
Master Chef, is responsible for both kitchen leadership and culinary excellence, including menu planning, staff supervision, quality control, and managing food costs. They also ensure health and safety compliance, inventory management, and staff training while creating and executing dishes according to the restaurant’s standards.
Leadership and management

Oversee kitchen operations: Lead and manage all culinary operations and staff.
Supervise staff: Recruit, train, and mentor kitchen employees, and delegate tasks.
Manage inventory: Control stock levels, order supplies, and manage food costs.
Ensure quality: Maintain the highest standards of food quality, consistency, and presentation.

Culinary and creative responsibilities

Menu development: Plan menus, create new recipes, and develop dishes that reflect the culinary vision.
Food preparation: Prepare ingredients, cook dishes according to recipes and specifications, and ensure proper plating and portioning.
Skillful cooking: Apply a wide range of culinary techniques and possess a working knowledge of all food products.

Safety and compliance

Maintain hygiene: Enforce and maintain strict health, hygiene, and safety standards in the kitchen.
Ensure compliance: Comply with all occupational health and safety standards and food storage regulations.

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