Description
and Ideologies * Understanding the importance of maintaining a hands-on approach to all culinary operations. * Assisted calculating accurate theoretical and weighted food costs. Coordinating with accounting for food costs. * Cooked and carved meats and prepares dishes as a team mentor during rush periods parties and other social functions. * Objectively tasted and evaluated all food items within the operation. * Estimated production needs on a daily and weekly basis. Communicated production needs to kitchen team members on a daily basis. * Created schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity. * Worked with culinary staff to ensure portion sizes garnishing presentation and preparation of food exceed standards. * Monitored compliance with health and fire regulations regarding food preparation and serving and building maintenance in dining facilities. * Kept records required by government agencies regarding sanitation and food subsidies (grease disposal) when appropriate. * Established standards for personnel performance and customer service. * Reviewed work procedures and operational problems to determine ways to improve service performance and safety. * Organized and directed team training program resolve personnel problems hire new staff and evaluate employee performance. * Recorded and analyzed the number type and cost of items sold to determine which items may be unpopular or less profitable. * Arranged for equipment maintenance and repairs and coordinated a variety of services such as waste removal and pest control. Experienced with General Computer use and Internet Navigation. * Familiar with "The Board of Health" Rules and Regulations for the State of New Jersey as well as Morris County * Have a firm understanding of Sewage Authorities, weekly, and monthly grease, (trap/interceptors) Requirements. * Familiar with local, and State, (ABC) requirements and inspections. * Familiar with P&L and COGS
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