PRIMARY OBJECTIVE OF POSITION
Ensures that the department provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability. All work is carried out in line with the company guidelines, the departmental business plan, and company's corporate guidelines, and service concepts.
TASKS, DUTIES AND RESPONSIBILITIES
· Ensures the highest food quality appropriate to the market
· Adheres to company`s standards of food quality, preparation, recipes, and presentation
· Ensures proper staffing and adequate supplies for all stations
· Supervises the proper set-up of each item on menus and insures their readiness
· Oversees the seasonings, portions, and appearance of food service in the operation
· Stores unused food properly to minimize waste and maximize quality
· Assists in budgetary and payroll expense control as required
· Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained
· Assures proper safety, hygiene, and sanitation practices are followed
· Responsible for in checking and ordering fresh products and dry storage items required for the kitchen
· Confers closely and regularly with the General Manager or Executive Chef
· Suggests changes to menus, to reflect local, seasonal and national trends
· Assures proper safety, hygiene and sanitation practices are followed
· Ensure cleaning check list are signed off on daily basis.
HEALTH AND SAFETY
· Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these
· Ensures that all potential and real hazards are reported and reduced immediately
· Fully understands the property`s fire, emergency, and bomb procedures
· Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
· Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
· Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
ITALIAN CUISINE EMPHASIS & EXPERIENCE:
· Menu planning: Developing menus that showcase Italian cuisine, incorporate modern techniques, and use seasonal ingredients
· Have a passion for deeply rooted traditions common to the whole country which are in continuous exchange
· Play a crucial role in offering an abundance of taste.
· Have a passion for simplicity, with many dishes made up of few ingredients, and therefore often rely on the quality of the ingredients, rather than the complexity of preparation
· Respecting regional specificities
· Privileging only raw materials and ingredients from the region of origin of the dish and preserving its seasonality
· Create a cuisine rich in pasta, fish, fruits, vegetables, cheeses, wines, pizza, coffee (especially espresso)
