Overseeing operation

Oversee All of Events and operations and Ensure customer service andsatisfaction with efficient and cost effective management. Good cost control and management abilities for labour, sanitation, hygieneand stock (ingredients, storage, equipment and equipment) Good costing analysis abilities for catering, events and functions Handles and manage new kitchens setting up procedures, operations andprocurement Plans menus for all occasion Schedules and coordinates the work of chefs, cooks and other kitchenemployees to assure that food preparation is economical and technicallycorrect and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety aremaintained throughout all kitchen areas at all times. Safeguards all food preparation employees by implementing training toincrease their knowledge about safety, sanitation and accident preventionprinciples. Develops standard recipes and techniques for food preparation andpresentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.