Run the blast freezer / blast chiller workflow — batch-cook, blast-chill and regenerate safely and to standard; you must know cooling curves, portioning for freeze, labelling/FIFO and regeneration without quality loss.
Manage food cost — recipe costing, portion control, yield management and waste control against a monthly food-cost % target.
Handle purchasing — supplier selection and negotiation, ordering against forecasted event load, stock control and receiving standards.
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Create and develop menus, including seasonal menus, ensuring they align with the restaurant's concept and standards
Ensure all Fiamma meal period (Breakfast / Lunch / Dinner) concepts and menus with recipes costing and suggested selling price stays competitive in accordance with hotel's yearly budgeted guideline
Ensure concept plans are been prepared for in advance and approved
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Assist in production tasks such as food preparation, assembly, packing, picking goods, and any other duties required to meet daily production standards.
Maintain cleanliness and organization of workstations according to hygiene and sanitation procedures.
Assist in production tasks such as food preparation, assembly, packing, picking goods, and any other duties required to meet daily production standards.
Maintain cleanliness and organization of workstations according to hygiene and sanitation procedures.