Replaces the Executive Chef during vacations and leaves and taking care of the Kitchen overallactivities.
Assists the Executive Chef in managing opening and closing of the Central Kitchen
Covers for Kitchen Head Line Cook during emergency vacations and Ad?hoc leaves
Observes compliance with the company?s policies and procedures
Supervise and takes part in the preparation and production of all food products
Receiving food products and other supplies from Central Kitchen and Main Warehouse asrequired for daily operations
Inspect all food and products are consistently prepared and served according to the restaurantsrecipes, portioning, cooking and serving standards.
Inspects products quality during and after preparation, and makes adjustments as required
Checking and maintaining proper food holding and refrigeration temperature control points.
Ensure that all equipment is kept clean and in excellent working conditions through personalinspection and by following the stores preventive maintenance programs
Supervise the cleaning schedules for all the kitchen and keeping a very high standard
Maintains safe working conditions for kitchen employees and, reports to Executive Chef anyout?of?order incidents.
Manages the Kitchen staff working schedules
Ensure the proper appearance (condition of uniforms) and grooming of Kitchen members.
Assists in the implementation of manpower retention plans, and in communicating recruitingneeds to the HR Department
?Assists the Kitchen Head Chef in coaching and training the kitchen staff, in order to improveperformance and to achieve the kitchen objectives and targets.
Follows?up on the rotation schedule of new employees and trainees.
Motivates and develops staff, in order to encourage their professional development.
Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HRDepartment on time.
Suggests to Executive Chef the proposed salary reviews, personnel actions, promotions andprovides feedback to employees.
Maintains discipline, recommends and administers corrective action through reports addressedto the HR Department through the Executive Chef
Assigns tasks and responsibilities to subordinates and validate their job descriptions.
Creates a positive atmosphere
Ensure the proper appearance (condition of uniforms) and grooming of all kitchen crew
Complete food production records, reports, and department files in an organized and timelymanner
Performs other duties pertinent to this job as assigned
