Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.
March 16, 2020
Monitor and evaluate employees' successful completion of work.
April 30, 2020
Develop departmental training program for associates to learn purpose and objective of minimizing controllable losses.
May 08, 2020
Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods.
May 20, 2020
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
May 25, 2020
Attend staff meetings/training sessions as required by management.
June 13, 2020
Assists Executive Chef with management of the kitchen, including supervising, scheduling, training, and implementation of policies and procedures.
June 30, 2020