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Executive Chef
-- Supervise all employees during the set-up, service and breakdown for each meal period. -- Control labor and food costs. -- Maintain discipline and motivation for employees. -- Requisite all food items needed daily from the food storeroom in concert with all cooks -- Verify the taste and presentation of food produced prior to meal periods. -- Ensuring training is occurring on an ongoing basis with all employees. -- Manage all deliveries receiving and reviewing the quality of goods received. -- Review the refrigeration areas of the kitchen and storerooms to ensure the proper usage of merchandise. -- Monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars. -- Assist in the development of a safe and clean working environment. -- Participate in...
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