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
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Facility Manager
Management
7,922 - 22,255 NIO
201. place
Chef
Tourism, Gastronomy, Hotel Business
8,146 - 22,064 NIO
200. place
Risk Specialist
Banking
8,453 - 21,714 NIO
1. place
Chief Executive Officer
Top Management
14,657 - 72,650 NIO
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