Assists Chef with preparing Meals, implementing menus and controlling food preparation
DutiesAssume all Executive Chef responsibilities in his/her absence.Assist with menu design and development.Assist in establishing and maintaining inventories in all F&B areas within department guidelines.Ensure compliance with food product ordering, receiving, and inventory control.Prepare and adjust kitchen schedules to ensure management or supervisory staff are present on each shift, meeting customer service standards.Conduct inspections of all food storage and service areas to ensure conformance with government and company safety, security, and sanitation requirements.Maintain current and accurate standard operating procedure manuals, including menu item preparation and specifications, safety and security protocols, purchasing, ordering, receiving, stocking, requisitioning, and internal audit policies.Respond to guest inquiries and complaints in a professional and timely manner.Maintain accurate outlet analytical information throughout the year to support budget planning.Attend and participate in required department manager meetings.Direct and observe workers preparing, portioning, and garnishing foods to ensure prescribed methods and portion sizes are followed.Cook and carve meats, and prepare dishes during rush periods, banquets, social functions, and à la carte dining.Supervisory ResponsibilitiesCarry out supervisory responsibilities in accordance with the organization's policies and applicable laws.Interview, hire, and train back-of-the-house team members.Plan, assign, and direct work.Appraise performance.Reward and discipline team members.Address complaints and resolve problems.