Act on behalf of the Executive Chef/Exec Sous Chef during their absence.
Coordinate and supervise the kitchen outlets’ Chefs in charge.
Perform food production and presentation to the customers and staff as directed by the Executive Chef.
Consistently use food production methods in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply with department and organizational policies, procedures and the Executive Chef’s instructions to ensure that the customer’s expectations are consistently met at all times.
Make sure that the food is produced in a very attractive way with attention to every detail; delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.
All government food handling regulations must be consistently followed by all kitchen associates.
Share limited administrative authority, responsibility and accountability necessary to direct the food production and presentation to the guest and associates as directed by the Executive Chef.Make sure that the food is produced in a very attractive way with attention to every detail; delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.
Control expenses for the assigned outlets kitchens/operations by producing only what is needed, getting the proper yield of all ingredients and preparing items correctly the first time..
Understand the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.Assist the Executive Chef to monitor the food cost of the property is within the set company objective and set goals.
Certificate in Food production or Culinary Diploma.
Food Hygiene – PIC level 3HACCP – BASIC and INTERMEDIATE