Pstrong KEY RESPONSIBILITIES /strong /ppbr/pp• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
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/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. xqbhyrx
/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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