Reporting to Sous Chefs with full kitchen responsibility per designated shift.
Evaluates food products to assure that quality standards are consistently attained.
Ensure that all materials and products used during Production and supplied by Catering are of the highest quality and Oversees the requisition of products and order necessary food supplies.
Supervises and trains junior kitchen staff to assure that food production consistently exceeds the expectations of customer and guests.
Assists Sous Chef with planning, organizing and executing training for all culinary personnel. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times by promoting Health & Safety, Hygiene, Quality and Security Awareness.
Be a coach, mentor and guide to all chefs to help improve the company?s skill set and quality standards.
