Executive Sous Chef

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? Responsible for the preparation of menus under the direct supervision of Mistral Chef & Manager, taking into consideration of the following: Local requirements; Market needs; Competition Trends Potential costs ; Availability of food products; Merchandising and promotion
? Inspects, when requested by Executive Chef & Manager, perishable food items received for quality control.
? Passes on to the Executive Chef his daily market list requirements.
? Produce for the Executive Chef an up-to-date standard recipe file for all food items listed on the menus that includes: Sales history; Actual cost; Potential cost; Production time; Picture of the finished product
? Perform related duties and special projects as assigned.

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