Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
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Control the requisitioning, storage and careful use of available products in all menus, and operating supplies.
Control and manage the tools and equipment stocks – making sure they are handled and used efficiently, carefully, stored properly and monitors the number and does a monthly inventory.
Help maintain the Hygiene and Cleanliness of the kitchen, other staff and kitchen helper.
...
Control the requisitioning, storage and careful use of available products in all menus, and operating supplies.
Control and manage the tools and equipment stocks – making sure they are handled and used efficiently, carefully, stored properly and monitors the number and does a monthly inventory.
Help maintain the Hygiene and Cleanliness of the kitchen, other staff and kitchen helper.
...