Plans, directs, controls and coordinates the activities of all Chefs, cooks and other kitchen personnel engaged in preparing and cooking food to insure an efficient and profitable food service.
Plans and approves menus for the various kitchen subsections; checks and approves requisitions of kitchen subsections based on planned menus.
Estimate food consumption and requisitions; foodstuffs and kitchen supply; inspects delivery of perishable food items.
Review menus, analyzes recipes, determine food, labour and overhead costs and drafts prices of menu items; confers with Food & Beverage Manager and Cost Controller on pricing of menu items.
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