Provides functional assistance and direction to the kitchen operation as assigned.
Interacts with individuals outside the restaurant, including, but not limited to clients, suppliers, government officials, competitors and other members of the local community.
Coordinates functions and activities with other Food & Beverage department heads.
Assists the Executive Chef and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved.
Assists the Executive Chef and the management in controlling and analyzing, on an on-going basis.
Quality levels of production and presentation inclu¬ding employee meals
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