Oversees and supervises kitchen staff.Assists with menu planning, inventory, and management of supplies.Ensures that food is top quality and that kitchen is in good condition.Trains new employees.Solves problems that arise and seizes control of issues in the kitchen.Offers suggestions and creative ideas that can improve upon the kitchen’s.

-Supervision other cooks and helpers directly including to schedule and ensure adequate coverage of cooks for meal preparation.-Develop and supervise preparation of specialized menus’ for customer events.-Utilize service of direct preparation or supervision of some other cook helpers as required.-Convey clearly any maintenance of kitchen equipment and other security problems.-Control, maintain and manage kitchen inventory and food supplies.

-Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.Operates and cleans equipment in accordance with department procedures after each use.-Stores, labels and dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste.-Follows HACCP guidelines to ensure quality and safety of food supply.Operates food-service equipment in a safe manner and according to established policies and procedures.-Helps serves meals; remains present during scheduled meal periods to receive customer comments and feedback.-Performs other duties as assigned.

-Monitors staff daily to ensure all systems, protocols and quality assurance tools are utilized correctly.-Understands menu offerings and assists in menu adjustments to meet customer preferences, seasonal variations and cost objectives.-Communicates to staff regularly, both formally and informally; holds team meetings regularly to ensure staff awareness of department activities.-Enforces safety standards with employees. Places maintenance requests for malfunctioning equipment and removes it from use. Reports safety problems to the management team.-Ensures sanitation standards are enforced daily and signs-off on cleaning procedures.

-Will need the ability to work hot line, cold line and oyster shucking station as needed.-This position will require the person be able to do inventory. and end of the night product ordering through our purveyors for the next days menu.-Know the urgency of execution and presentationDisplay a professional attitude in our open kitchen-Knows the importance of sanitation, and a clean kitchen.

• Supervise assigned catered events, including in-house catering events and off-site locations and various service styles, such as box lunch and full dinners for faculty, staff and administrative clients, as well as receptions and banquets for Breakfast, Lunch and Dinner. • Receive and communicate with vendors and caters. • Fallow City Health and sanitation H.A.C.C.P. code along with removing food and properly disposing it. • Responsible for monitoring the quality of the food and service and for making sure that their outlets perform well.• Is one of the primary contacts for the unit and as such is expected to handle everyone with excellent cliental service, as well as be a role model for extern students and other employees who I work with.• Administrative Responsibilities. • Site Checks, and walk throughs.• Assist with Logistics, and forecasting.

• Responsible for food production and delegation to all staff involved in preparing and cleaning of the food production area• Responsible for monitoring the appropriate use of resources, and minimizing wastes• Responsible for maintaining the cleanliness and order of the kitchen, walk-ins and storage spaces. • Enforce food quality standards and adherence to recipe books• Maintain a positive work environment, keeping cooks on task and working efficiently• Review suites orders and BEO's and organize production lists, labels, etc. • Perform administrative tasks including, but not limited to: event recaps, inventory counts, filling order sheets• Work with front of house managers to ensure the timely service of all food items and cooperation between departments.• Lead by example• Make critical decisions as necessary.• Maintain effective communication with the Executive Chef and Executive Sous Chefs• Worked with the NFL to produce food for Super Bowl 2016

• Responsible for the overall operations for the back of house and kitchen area of a restaurant.• Purchase food and stock.• Make sure everyone is trained on proper food preparation and kitchen safety techniques.• Ensure that the Restaurants standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.• Make sure that the kitchen is properly cleaned on a regular schedule.• Food is disposed of properly and the kitchen meets all sanitary standards.

·Familiarize myself with menu of, Theme of Party, and Settings·Identify any allergy that may harm the guests· Maintained Work among a group of employees, and co-operative learning· A well-balanced work environment· Maintain a clean organized work place, Environmentally Friendly, organized compost, recycling, and trash (Green Certified) · Ensures Health and Safety of all Workers and Client are met to the highest Industry standards per the requirements of the Department of Health, the Department of Buildings and OSHA

Worked graveyard shift, pre-pared a variety of breads and sweets.•Stations Mixer I, Mixer II, Shaping, and Preparations.•Ensures all equipment in working areas is clean and in proper working condition when I finished my shift. •Experimented with new breads for specials and on-going improvement. •Maintain Stiff Sour, Jolly, Scrap Dough and polish starters for bread making

Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes, also manages all kitchen employees, including waiters, dishwashers and bussers. A chef de cuisine tracks the kitchen’s inventory, places orders, monitors equipment maintenance and condition, and ensures that a kitchen operates alongside state and federal health and safety codes.·PalateResponsible for tasting and modifying recipes for the menu; therefore, he needs to perfect each recipe in flavor and appearance. He is responsible for tasting batches of food as they are prepared to ensure their quality.·LeadershipLead the kitchen staff, a large commercial kitchen has more than 18 different cooks and chefs, and the chef de cuisine needs to be confident. In their managerial and leadership skills, Chefs de cuisine directs the cooking process, monitor the line and create a strong team relationship.