Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.
Read and employ math skills to follow recipes assigned to you in that specific section.
Control and manage food waste in your assigned section.
Be hands on about training and assigning jobs to the Junior Chefs in the kitchen.
Ensure proper receiving, storage (including temperature s...
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