> Ensure proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers
> Maintain kitchen logs for food safety program compliance
> Report any guest complaints or other issues related to food safety to the Culinary management
> Conduct daily walk through of kitchen area ensuring proper operation of equipment, including refrigeration to maintain proper temperature for safe storage of food products
> Aids in control procedures for cost and quality, par inventories, standardized recipes, use records, food costing sheets
> Assists in the development of new food concepts
> Maintains and evaluates existing food concepts
> Monitor that all equipment in the kitchen is clean and in proper working condition
> Develop and implement creative menu items within the restaurant concept
> Ensure all relevant food controls and correct temperatures are logged and adhered to at all time
> Specialist in all menu
