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