Running a small central production unit, focusing on the preparation of 300 to 400 sandwiches daily as well as other bakery items. Managing a team of 5 people.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Qualifications:
A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
