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Type d'établissement : Bar/Restaurant
Operations of caffe parigi production/unit kitchens
menu development – create recipe-book of caffe parigi
introduce 'take away' rage for the caffe
ensure that recipes are being followed
execute in a timely, efficient, consistent manner
food & labour costs
food quality and customer satisfaction
develop menus
scheduling of production kitchen staff
ensure meats and sauces as per company guidelines
ordering system between the caffe and production kitchen
ensure transfers are done in a timely manner
hygiene throughout haccp principles
recruiting and monitoring performance in all units
standards and food presentation quality
stocks quantity and quality monitored
follow culinary trends & seek to improve products
profitability of the production kitchen
monthly inventory
liaise on service issues
catering diploma
3 to 4 years as executive or sous chef for production kitchen and a la carte. management and supervisory experience, food and beverage software, word, excel |
