???????Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
???????Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
???????Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
???????Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the food and beverage operation
???????Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
???????Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
???????Ensure proper purchasing, receiving and food storage standards in the kitchen
???????Designing new recipes, planning menus and selecting burgers and appetizers
???????Reviewing the operation manual and update it periodically
