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Produce all Food required for the assigned Kitchen Control the daily ordering and requisitions to meet budgeted food cost. Create new Menus with detailed recipes, photographs and cost cards. Ensure at all times that the labor cost is kept within the budget. Supervise and allocate work to staff according to their knowledge and skill level.Assist the Executive Chef to keep the food cost for the assigned kitchen within the budget. Prevent wastage of surplus stock without undue sacrifice on food quality. Ensure that the hotel cost control policies and procedures are followed. Control effective storage and stock levels, while always being cost consciousBe responsible for the hygiene and cleanliness of your kitchens, food production and food storage areas. Ensure a high standard of food quality safety at all times Be responsible for Kitchen hygiene standards in your areas. Maintain and enhance staff grooming and personal hygiene. Keep the Kitchen equipment in good condition at all times to maximize its operating life
Gamut HR Solutions
