Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen?s food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
Assist the Executive Pastry Chef in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.
In absence of the ExPCControl labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods,
In absence of the ExPC attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
