PROFFESSIONAL CHEF

Food cost conscious, Check wastage and assures that unused food is returned to stores on daily basis
Checking provision master establishes par stock
Constantly analyze cost and quality of food production, manage within set budget and adhere to time management
Assuring on-going training and high standards set by Group are followed
Strive for creativity and "Wow" effect when setting up themed Buffets, BBQ's and Action Stations
Assure safe, quality food products and complete guest satisfaction
Constantly thrive to upgrade food quality and presentation and establish necessary controls that would assure high level of quality and consistency
Instrumental in assuring highest health, sanitation and safety standards necessary in food handling and overall kitchen cleanliness
Assure that food is well rotated and first in is first out
Share overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene
Hands on attitude, leads by example Always goes extra mile to ensure Guest satisfaction.
Oversaw business operations, inventory control and customer service for restaurant

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