Description of job position
- Responsibility for the quality of prepared meals, compliance with the standards and production processes.
- Preparing technologically demanding meals and specialities.
- Monitoring stock levels, ordering missing commodities for the preparation of meals.
- Receiving commodities from suppliers, performing quality and quantity checks of supplied goods, responsibility for its correct storage.
- Leading, coordinating and performing professional supervision of kitchen staff.
- Compiling, upgrading and regular diversifying of the menu.
- Providing price calculations for the production of meals.
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Position Chef - Tourism, Gastronomy, Hotel Business in the labour market
In the salary ranking,
the job position takes
Women representation in position
Average age of respondent by position
813. place
Nursery School Teacher Assistant
Education, Science & Research
57,000 - 117,062 XAF
204. place
Quality Planner
Quality Management
203. place
Chef
Tourism, Gastronomy, Hotel Business
117,869 - 345,729 XAF
202. place
Risk Specialist
Banking
135,536 - 322,516 XAF
1. place
Chief Executive Officer
Top Management
228,875 - 1,019,057 XAF
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- Detailed breakdown of all monitored non-financial benefits provided*
- Financial benefit analysis* * available when regression model is used
