Responsibilities

• Provides functional assistance and direction to the kitchen operation as assigned.
• Interacts with individuals outside the restaurant including but not limited to clients, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with other Food & Beverage department heads.
• Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs to ensure Food & Beverage departmental profit is achieved.
• Assists the Executive Chef and the management in controlling and analyzing on an on‑going basis.
• Quality levels of production and presentation including employee meals.
• Guest satisfaction.
• Merchandising and marketing.
• Operating/payroll/food costs.
• Cleanliness, sanitation and hygiene.
• Ensures optimum performance in all of the above areas...