Job Abstract
Of the Executive Chef: Supervises food preparation, cost quality, quantity inventories, portion control menu planning, recipes and testing of samples submitted by purchasing department; assist in planning monthly kitchen budget. Oversees job methods and cooking standards to maintain a high quality of food and service. Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; test new products on the market, recipes and formulas. Develops new cook...
Search Terms: Executive Chef, Chef, Executive, Restaurant