Support in development of standardized recipes and plate presentations.
Utilize I.P.
system for food and beverage product.
Develop and execute new hire training program for all culinary staff.
Manage daily culinary shift operations and execute banquet culinary.
Inspect and train staff on safety and sanitation standards.
Collaborate with stewarding department on keeping kitchens clean and safe.
Provide technical and administrative assistance to Executive Sous Chef.
