Oversee and assist the kitchen staff in all aspects of food production
Evaluate food products to ensure consistent quality standards
Planning and developing menus in coordination with the Executive Chef
Establish and maintain a regular maintenance schedule for all kitchen areas and equipment
Provide training and professional development opportunities for all kitchen staff
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
Maintains food production records, reports, and department files in an organized and timely manner
Observes compliance with the company?s policies and procedures
