FOOD MANAGER

. Prepare and cook food . Evaluate food products to ensure that quality standards are consistently attained . Ensure good kitchen hygiene and housekeeping duties . Maintain regular cleaning for all kitchen areas and equipment . 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.