Key Duties and Responsibility:
• Manage daily food preparation and duties in the Hot & Cold Sections.
• Follow par levels set daily by the Senior Chef on duty.
• Ensure adequacy of supplies and quality stock in the kitchen by estimating daily production needs.
• Maintain the highest levels of food quality, presentation, and guest satisfaction.
• Adhere to all policies and standards pertaining to food preparation, receiving, storage, and sanitation.
• Operate and maintain all department equipment, reporting any malfunctions.
• Maintain personal hygiene, safety, and correct use of equipment and utensils.
• Consult daily with the Senior Chef about prep for functions or platters and plan accordingly.
• Provide daily feedback and reporting of issues to the Head Chef and Supervisor.