-Assisting Executive Chef on planning and implementing menus as Special Occasions Events.
-Planning for all food service locations considering customer base, popularity of Various dishes, holidays, costs, and a wide variety of other factors.
-To ensure that high standards of sanitation and cleanliness are maintained Throughout the kitchen areas at all times.
-Hiring, training, scheduling and directing all culinary staff: visually inspecting all food Product to be served to ensure they all meet the quality standards set out be Departmental and Hotel management.
-Controlling food inventories.
-Performing miscellaneous job-related duties as assigned