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? Mize en place and production of all food items pertaining (ie: Banquets, Restaurant, Room Service, Grade-Manger or Pastry.)
? In conjunction with the Sous-Chef, ordering of all food items necessary on a day-to-day basis.
? Direct supervision and discipline of all cooks, in absence of Sous-Chef.
? In conjunction with the Service Manager, coordinating the smooth service in relation to the pass and pick-up of food.
? Ensuring that the kitchen is clean at all times, including refrigerators and machines.
? Familiarity with all recipes used in respective culinary section and making sure that they are followed by the cooks.
? Supplying the chief steward with all requests for equipment needed in a timely manner.
? Determination of the quantities of mise en place needed by working closely with the production chef, chef gardemanger, pastry chef, and butcher.
? Controlling wastage and ensuring the proper usage of leftovers in order to keep food costs in line.
? In conjunction with the Sous-Chef, establishing proper recipes for menus.
? In conjunction with the Sous-Chef, coordination of quantities needed from the general store room.
? Checking all kitchen equipment on a regular basis and reporting any problems to the Sous-Chef. Perform other duties, tasks and special projects as assigned.
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