Leadership: Confirm culinary production appropriately connects to the Executional Framework. He conducts himself in such a manner so as to encourage fellow employees to do likewiseĮnsures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to The Executive Sous Chef is not only aware of all house rules and obeys them also in such assists in enforcing them. He immediately alerts the Executive Chef so action can be taken He makes every attempt to prevent the damage of loss of any property. He checks maintenance of all equipment located in the area he supervises. Makes suggestions to the Executive Chef concerning improvements, which would tend to make more satisfied customers He is constantly on the alert for new products, which may improve quality of food or lower food cost or both. He is very careful to prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food He brings notice of any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date He watches particularly for cracked or chipped china, glassware and trains his staff to follow this rule. He assures that spoiled or damaged serving utensils are not into use. He makes sure that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef He constantly checks it for taste, temperature and visual appeal. He is responsible for the quality of all food items prepared in the kitchen he supervises. He works very closely with the Executive Sous Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage, especially meats, fish, products, etc He insists also on personal cleanliness and proper deportment of all employees under his supervision He insists upon meticulous cleanliness and orderliness He works very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly. He assigns in detail, specific duties to all employees under his supervision and instructs them in their work He schedules working hours of all his kitchen employees, taking into consideration the volume of expected business Excellent communication and organizational skills reading, writing, and oral proficiency in the English language.Good working knowledge of accepted safety and sanitation standards.Ability to deal professionally, courteously and tactfully with the public and coworkers.
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