-Responsible but not limited to one section of the kitchen.

-Ensures quality food product is produced in a timely manner.

-Checks daily menu items to determine kind and quantity items to prepare.

-Assures all food items are prepared in an attractive and appetizing manner.

-Ensures the proper handling, cleanliness and maintenance or work area, equipment, and cold storage areas.

-Ensures that the company cost control policies and procedures are followed.

-Communicate very closely with the Sous-Chef and Head Chef to discuss daily issues with the outlet operation

-Primary area of concern will be the smooth operation

-Personnel should wear their proper and clean uniform at all times, including hat

-Cooking procedures and any food preparation are followed according to standards found in the trainings manual and the recipe program.

-To have the highest food service and presentation in Central Kitchen / outlets.

-The a la minute cooking procedures are set for each meal served in the Central Kitchen / outlets and maintained to assure a high quality food product

-Menu/Food explanation for special menus need to take place on a daily base before opening of restaurant

-Maintain the food operation on a minimum stock, this should happen with a visual and strict supervision

-Follow at all times sanitation procedures and standards.

Interested parties, please apply the job via Job852.com!