Pstrong KEY RESPONSIBILITIES /strong /ppbr/pp
- Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. /pp
- Must have excellent food knowledge and a full understanding of culinary terms. /pp
- Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. /pp
- Must be proficient in completing tasks, work efficiently and productively. /pp
- Must be able to work in any section of a kitchen. /pp
- Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. /pp
- Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. /pp
- Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. /pp




- Control production levels and recommend ideas for improvements and better cost controlling. /pp
- Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. /pp
- Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. /pp
- Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. /pp
- Ensures that the HACCP program is carried out correctly. /pp
- Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food

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