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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Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
Manage inventory needs: Prepare requisitions for supplies and food items as needed
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