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Job Description
- To attend daily meetings with the Executive Chef / Executive Sous Chef regarding menus.
- To attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
- To hold a daily and monthly meeting with the kitchen brigade in the outlet he works and report to Executive Chef / Executive Sous Chef.
- To establish culinary standards specific to banquets which meet the needs of the target market.
- To plan menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef.
- To write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
- To use, wherever possible, locally and seasonally available products in menus and specials .To inspect daily, all fresh food received to ensure the quality is maintained.
- To inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Sous Chef.
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