Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
May 27, 2020
Attend staff meetings/training sessions as required by management.
June 19, 2020
Monitor and evaluate employees' successful completion of work.
July 03, 2020
Assists Executive Chef with management of the kitchen, including supervising, scheduling, training, and implementation of policies and procedures.
August 24, 2020
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
August 25, 2020
Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
September 09, 2020
Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods.
September 28, 2020