Cook.

Assess food portion sizes and calculate associated costs. Strategize menu compositions and forecast food needs for implementation. Execute the preparation and cooking of entire meals or specific dishes. Strategically plan menus, evaluate portion sizes, forecast food demands and expenses, and oversee procurement of supplies. Conduct inspections of kitchen facilities and dining areas. Procure necessary supplies and equipment. Provide supervision to kitchen personnel and assistants. Keep track of food, supplies, and equipment inventory, maintaining accurate records. Oversee the operational aspects of the kitchen. Languages: English Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Work setting: Willing to relocate, Relocation costs covered by employer Application Emails: georgianbayrestaurant41@outlook.com