CHEF (SICHUAN CUISINE)

• Plans menus for all food in the restaurant and assist Chief Chef (Sichuan Cuisine). • To assure that food preparation is economical and technically correct and within budgeted labor cost goals. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to minimize food and supply waste and theft. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. • Consults with the Food & Beverage Director about food production aspects of special events being planned. • Cooks the cooking of original taste of Sichuan Cuisine and items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained. • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. • Evaluates products to assure that quality, price and related goods are consistently met. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Ensures that representatives from the kitchen attend service lineups and meetings. • Support safe work habits and a safe working environment at all times. • Perform other duties as directed.