The Chef will ensure planning and production in the kitchen according to established standards and supervise maintenance work while respecting budgets.
Tasks

Menu planning

Develops varied and balanced menus
Menu changes based on resident feedback and seasons
Ensures that the food value matches the needs of the beneficiaries.
Respects established meal costs while ensuring quality of food and amounts required for healthy eating

Preparation of ready-made meals

Set up and pleasant presentation
Food preparation
Adaptation of menus for alternative choices
Preparation of special dishes to meet specific needs (diabetic or diet)

Purchase of food and supplies

Procurement planning within budget
Relationship with suppliers

Inventory Management

Complete the documentation required by the administration
Receipt and verification of orders
Inventory rotation
Periodic stocktaking

Maintains hygiene standards

Control of required temperatures
Handling control and hygiene standards

Maintain consistent cleanliness and sanitation in work areas
Garbage management
Cleans pans and work tools
Supervision of kitchen staff

Training in working methods
Supervision of the quality of services

Any other tasks that may be requested by management

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