Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Develops kitchen manual, standard recipes and techniques for food prepation and presentation which help to assure consistently high quality and to minimize food costs exercises portion control for all items served and assists in establishing menu selling prices.
Establishe and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
