Osun state university (Sociology and criminology)

Recipes (Head chef)

Outline: commanding a team of 6 kitchen staff, to ensure adequate preparation for the dinner service, managing the Cold larder and carrying out cleaning duties following each service: reporting to the restaurant owner. Key responsibilities . checking the freshness and availability of food and ingredients, planning menus and ensuring uniform serving sizes and meal quality . supervising and coordinating the kitchen activities including the supervision of other kitchen staff, whilst monitoring sanitation practices and following kitchen safety standards . facilitating daily food orders, ensuring the maintenance of stock and minimisation of waste

(2017/2018)