Job Abstract

Work with Executive chef on special menus. Conduct on-site menu tasting. Estimates food consumption, oversee all purchasing and supplies needed for the operation of the kitchen. Insure that F. I. F. O. is incorporated into all facets of the operation. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Familia... more details
Search Terms: Sous ChefExecutiveChefOperationsRestaurant

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