![]() ![]() Managed and assisted in daily prep work to maintain quality control.Coordinated purchasing of all inventory required for daily business operations.Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets.Set margins and manage the business against projections. Responsible for all major kitchen/restaurant operating expenses. Control the elements that determine profit and loss.Recognize superior quality products, presentations, and flavor.Determine how food should be presented and create decorative food displays.Provide direction for menu development. ![]() Work closely with vendors to obtain the highest quality offerings at the most reasonable price.Manage controllable department expenses including food costs, supplies, uniforms, and equipment.Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.Establish goals including performance goals, budget goals, team goals, etc.Develop and implement guidelines and control procedures for purchasing and receiving areas.Demonstrate new cooking techniques and equipment to staff.Supervise and coordinate activities of cooks and workers engaged in food preparation.Responsible for the selection, training, and development of the personnel within the department planning, assigning, and directing work: appraising performance rewarding and disciplining employees safety addressing complaints and resolving problems and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws.Determined how food should be presented and created decorative food displays. Checked the quality of raw and cooked food products to ensure that standards were met.Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc.Handling multiple outlets serviced from Central Kitchen.Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. The Sous- Chef person is primarily responsible for planning, administering and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. ![]()
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