Strict management of food purchasing and inventory control.
Train and manage kitchen staff in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness.
Maintaining a high sense of urgency during peak production times.
Scheduling adequately to facilitate preparation and production while adhering to labor budget guidelines.
Efficient and consistent execution of recipes and daily specials.
Create an environment that fosters creativity, education, personal and professional development.
One year experience in the same field.
Good communication skills in English.