Participates in all the food production areas of the kitchen, but with particular emphasis on the management of restaurant kitchen in order to maintain high standards of quality. Inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Approves requisitions for supplies and food items. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Interviews, trains, supervises, counsels, schedules, and evaluates staff.
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