Assists Executive Chef with management of the kitchen, including supervising, scheduling, training, and implementation of policies and procedures.
October 14, 2022
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
December 25, 2022
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.
February 16, 2023
Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods.
February 19, 2023
Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.
March 09, 2023
Monitor and evaluate employees' successful completion of work.
April 17, 2023
Develop departmental training program for associates to learn purpose and objective of minimizing controllable losses.
April 17, 2023
Attend staff meetings/training sessions as required by management.
April 19, 2023
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
May 01, 2023
Responds to and handles guest problems and complaints.
May 12, 2023