• Train and supervises kitchen staff in the proper preparation of menu items, equipment, and safety measures. Evaluate performance; give guidance as necessary to produce quality products.
• Taste, smell and visually inspect all products before service and insure only quality, and correct items and recipes are being utilized.
• Ensure any non-quality product is brought to Supervisor or chef’s attention in a timely manner.
• Ensure accurate timing and pace for service is followed to ensure guests receive food in a time appropriate manner.
• Ensure schedule of culinary staff is followed and follow direction of culinary supervisor and chefs when schedule is modified.
• Observes production flow and make adjustments to adhere to control procedures for cost and quality.
• Monitors to ensure proper receiving, storage (including temperature-setting), and rotation of food products to comply with the Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness.
• Hold taste panels daily to ensure product is perfectly seasoned and appropriate to serve.
• Assigns in detail, specific duties to all employees under the supervision of the kitchen supervisor for efficient operation of the kitchen and service.
• Writes, maintains, and updates all menu specifications, recipes, and pictures, production forecasts, and ensures they are being followed.
• Ensures that all equipment in the kitchen is clean and in proper working condition and notifies culinary supervisors and chefs for any equipment in need of repair.
• Build positive working relationships with all team members throughout your department and the hotel.
• Ensure that all equipment is handled and stored properly. Keep the service line and all related areas clean at all times by the “clean as you go” policy. Use sanitizer to disinfect all food contact surfaces.
• Ensure the workstation is properly set up before all meal functions for maximum efficiency through food service.