Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback
Ensure all kitchen colleagues are aware of standards & expectations
Maintain and enhance the food products through creative menu development and presentation
Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
Control outlet food cost, through menu engineering, production efficiencies, and food waste
Coach and mentor sous chefs and culinary colleagues
Conduct corrective disciplinary action forms and documentation as needed
Completes daily temperature log books and insures FIFO of all received goods.
Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
Place work orders for items needing repair
Other duties as assigned
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