Assists Executive Chef in supervising and coordinating all kitchen subsections engaged in the preparation and cooking of food.
Assists Executive chef in planning menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of hotel.
Checks function sheets and sees to it that all food items for special functions are prepared on time and meet quality standard.
Supervises cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.
Estimates current and daily requirements of hotel for food consumption based on event orders, daily menus, forecasts, etc.
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