Hiring and training kitchen personnel with regards to technique, policy, safety and sanitation standards, emergency procedures, etc.
Maintaining health and safety standards and best industry practices
Overseeing and supporting prep and line crews.
Ensuring correct prep and pars for day to day operation with minimal overages or shortages.
Ensuring staff follows established recipes and executes dishes perfectly every time.
Minimum one year experience in the same field.
Well versed in MS Office.
Good communication skills.