Effectively coordinate and supervise pre-designated food preparation and operations.
Ensure consistently high guest satisfaction through established procedures and guest contact.
Responsible for training and mentoring cooks and building up a high-functioning team.
Strives to advance knowledge, skills and abilities and consistently share this knowledge with other kitchen staff.
Ensure proper food rotation practices are in place and food wastage is minimized.
Responsible for kitchen operation in absence of the executive chef.
Promote team work and open communication between food and beverage outlets and the kitchen.
Writing and implementing menus with help and direction of executive chef.
Assist the executive chef with managing the food planning and production side of the restaurant and banquet facilities.