![]() He is constantly on the alert for new products, which may improve quality of food or lower food cost or both. ![]() He is very careful to prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food ![]() He brings notice of any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date He watches particularly for cracked or chipped china, glassware and trains his staff to follow this rule. He assures that spoiled or damaged serving utensils are not into use. He makes sure that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef He constantly checks it for taste, temperature and visual appeal. He is responsible for the quality of all food items prepared in the kitchen he supervises. He works very closely with the Executive Sous Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage, especially meats, fish, products, etc He insists also on personal cleanliness and proper deportment of all employees under his supervision He insists upon meticulous cleanliness and orderliness He works very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly. He assigns in detail, specific duties to all employees under his supervision and instructs them in their work He schedules working hours of all his kitchen employees, taking into consideration the volume of expected business
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