OVERALL RESPONSIBILITIES:
■ Oversees and directs as necessary BOH employees.
■ Ensures that the kitchen flows are efficient and maximized.
■ Responsible for research and development of all products, recipes and menu.
■ Oversees orientation, training and development of BOH employees
■ Responsible for serving only the highest quality of food products. Sees to it that the store does not serve sub-standard products.
■ Monitors food purchasing, receiving, production, inventory, cost control, quality control, line set up, plate presentation, sanitation and safety.
■ Ensures the implementation of all company policies standards and policies.
■ Makes sound decisions on his/her level pertaining to the day to day operations during his duty.
SPECIFIC RESPONSIBILITIES:
EMPLOYEE RELATIONSHIP
■ Observes the general environment of the kitchen, including the work atmosphere of the BOH staff
■ Identifies and develops potential kitchen station trainers.
■ Conducts BOH performance appraisals for promotion and certification.
■ Conducts BOH pre-shift meeting to inspire, instruct and inform
■ Maintains "open door policy" to BOH staff.
■ Follows- up on the BOH staff performance appraisals and certification.
■ Resolves conflicts and strives to keep morale high and working habits professional.
FOOD QUALITY
■ Coordinates with purchasing and warehouse on the quantity and quality of raw materials to ensure availability during operation hours.
■ Ensures the freshness, appearance, completeness and palatability of all products sold.
■ Conducts detailed line checks and random tastiness of food products to assure proper freshness, labeling rotation, storage, proper cut specifications and flavor profile.
■ Checks if all food and non-food items have been properly stored.
■ Sets the par level of production for each station.
■ Visually identifies correct product procedure presentations.
■ Receives deliveries, checking of the item and weights for accuracy.
■ Checks for recipe adherence