Responsible for ensuring the nutritional integrity and quality of the food served.
- Develops menus and determines food specifications in order to ensure that there are creative menus in all outlets.
- Directs all culinary departments to ensure proper product handling, preparation procedures, expedition of banquet functions, customer satisfaction and cost control.
- Prepare monthly forecasts and assists in the development of annual budget in all culinary areas.
- Conducts inspections of all culinary workstations to ensure that all health and safety standards are followed.
- Directs training of all staff with regards to food preparation to ensure qualified staff and consistency of all food preparations.
- Performs all administrative tasks such as payroll and scheduling.
- Prepares and conducts monthly colleague communication meetings to increase staff awareness, share information, conducts required monthly training and to discuss quality standards.
- Assists the catering department with the design of client menus and the development of future business.
- Monitor the food purchasing process and assists the purchasing manager with accurate and timely needs for food purchasing.
- Act as Public Relations and community liaison