- Capable to plan, organize, direct and control all food production. Develops menus, food purchase specifications and recipes.
- Look for the best options in quality and price for all ingredients and supplies for the kitchen (meals in general but also hygienic and cleaning supplies, tools, kitchen and presentation equipment, etc).
- Completely capable to design and have the control of cost of all menus (restaurant , catering and staff meals).
- Standarize preparation and presentation of all recipes and properly train all the staff to maintain a consistently high quality and to minimize food cost; exercise portion control for all items served and assist in establishing menu selling prices.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Creativity to set up different buffets and/or theme nights.
- At least a medium level of financial knowledge to prepare cost reports and to understand a monthly P&L report. Takes corrective actions as necessary to help assure that financial goals are met.
- Administrate the human, financial and material resources around the food production. Controls food and payroll cost to achieve maximum profitability.
- Apply different culinary techniques and cooking procedures to enlight and give variety for all different tastes.
- Capable to organize a washing/stewarding area separating hard grease pots from all plates, glassware and cutlery.
- Self secure to talk directly to guests and share comments, receive suggestions and feedback directly from guests.
- Develop and monitor food and labor budget for the owners.
- Evaluates food products to assure that quality standards are consistently attained
Ability to come to work regularly and on time, to follow directions, to take criticism, to treat co workers with respect and courtesy and to refrain from abusive, insubordinate or violent behavior.
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