Chef de Cuisine / Bếp trưởng

JOB SUMMARY/KEY RESPONSIBILITIES

TÓM TẮT CÔNG VIỆC/TRÁCH NHIỆM CHÍNH

KEY RESPONSIBILITIES

Essential duties and responsibilities – (Key activities)

• Supervise and prepare shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.

• Assist Executive Chef and Executive Sous Chef in kitchen operations as necessary.

• Perform all duties of kitchen associates as required.

• Recognize superior quality products, presentations and flavor.

• Maintain food preparation handling and correct storage standards.

• Maintain purchasing, receiving and food storage standards.

• Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard

• Support procedures for Food & Beverage portion controls and waste

• Calculate accurate theoretical and weighted food costs.

• Follow proper handling and right temperature of all food products.

• Know and implement New World Hotels Hygiene and Safety Standards.

• Operate and maintain all department equipment and reports malfunctions