To ensure that all outlet kitchens adhere to company and hotel policies and procedures and minimums standard.To ensure that each outlet chef prepares and updates the relevant section of the departmental operations manuals.To monitor food standards in each outlet and banquet to work with the outlet chef to take corrective motion where appropriate.To keep the outlet chefs up to date with seasonally available meats, fish and produce on the local market.To be flexible in scheduling himself to open or close the operation frequently.To continuously search for new products on the market, and frequently visits the local market with the purchasing manager and outlet chefs.To ensure that recipes and plate specifications are entered into the computer properly, and that the recipe bank is always up to date.
