Chef Legal, Social & Cultural Technicians

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

Keep the refrigeration and storage of equipment at the correct temperature.

Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet …

Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

Keep in reserve raw materials and other food supplies, following stock control procedures.

Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

Apply reheating techniques including steaming, boiling or bain marie.

Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or …

Give instructions to the kitchen staff by guiding and teaching them and by providing them support before, during and after the service.

Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.

Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.

Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.

Control that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.

Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.

Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.

Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half …

Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.

Command products from relevant suppliers to get convenient and profitable products to purchase.

Make filled and open sandwiches, paninis and kebabs.

Plan staff time and shifts to reflect the demands of the business.

Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving …

Organise recipes with regards to taste balance, healthy eating and nutrition.

Prepare eggs, cheese and other dairy products, combined with other products if necessary.

Prepare fish dishes. The complexity of the dishes will depend on the range of fish used and how they are combined with other ingredients in their preparation and cooking.

Prepare meat dishes, including poultry and game. The complexity of the dishes depend on the type of meat, the cuts being used and how they are combined with other ingredients …

Prepare savoury and sweet pastry products, combining with other products if necessary.

Prepare soups, hot sauces, cold sauces and dressings.

Prepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.

Prepare dishes based on vegetables in combination with other ingredients if necessary.

Determine nutritional properties of food and label products appropriately if required.

Make, decorate and present hot and cold canapés and cocktails. The complexity of the products will depend on the range of ingredients used, how they are being combined and their …

Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.

Make flambeed dishes in the kitchen or in front of customers while paying attention to safety.

Make salad dressings by mixing desired ingredients.

Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.