To attend daily meetings with the Executive Chef / Executive Sous Chef regarding menus.
To attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
To hold a daily and monthly meeting with the kitchen brigade in the outlet he works and report to Executive Chef / Executive Sous Chef.
To establish culinary standards specific to banquets which meet the needs of the target market.
To plan menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef.
To write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
To use, wherever possible, locally and seasonally available products in menus and specials .To inspect daily, all fresh food received to ensure the quality is maintained.
To inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Sous Chef.
