Executive Sous Chef/ Bếp phó điều hành

• Costing of menus and effective management of food cost
• Implement quality control procedures
• Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly
• Prepare and achieve outlooks, budgets and manpower forecasts
• Responsible for the hygienic and safe preparation of food within all food and beverage outlets
• Assist in maintaining and controlling all outlet expenses, ensuring they are within budget guidelines and business levels, eg. wage costs, overtime, supplies
• Actively participate in the monthly outlook and annual business plan process
• Liaise with the Engineering as to maintenance within the kitchen
• Inspect method of food preparation and cooking at all meal periods
• Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel&039;s pricing policy
• Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures., including managing annual and long service leave
• Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Be creative in the design and implementation of ongoing food concepts

Dynamic, experienced, creative.

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Cập nhật gần nhất lúc: 2024-04-30 11:10:19