The Exhibition Cook follows predetermined menus to prepare meals and food items for customers in batch or single orders, may supervise junior level cooks, may specialize in a cooking technique or food item, ensures proper food portions, and may assist in the food preparation process.
Primary Duties and Responsibilities:
Client and Customer Satisfaction/Relations:
Prepare food items in bulk or to order.May assist in the food preparation process to speed up production.
Prepare meals and food items to customer specifications as applicable.
Program Quality and Standards:
Follow all food handling procedures and regulations.
Ensure proper food portions and quality of food items.
Ability to follow and comply with recipes.
Maintain a clear work area.
Business Growth and Marketing:
Encourage repeat business by providing quality meals and food items.
Eliminate waste wherever possible.
Accurately record production amounts throughout the meal.
Pre-cost menus upon request.Post-cost menu upon completion of meal.
Leadership and Managerial Skills:
May supervise junior level cooks or other kitchen staff.
Ability to create cost-effective and customer-driven menus.