To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
To oversee kitchen and service staff
To develop menu rotations be responsible for budget and cost control, as well as formulatestandards to enhance overall efficiency and effectiveness of the operations for all food production.
To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Monitors the quality of raw and cooked food products to ensure that standards are met
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
