ccording to company policy.
Following company policy on arriving for work, calling-off, and maintaining an acceptable attendance record.
Using the proper rotation methods when refilling items.
Pre-heating products to the appropriate serving temperatures before placing them in the serving units.
Keeping equipment clean and alerting management of any faulty equipment.
Filtering fryers at appropriate times.
Checking temperatures of fryers, char-broiler, grill, etc.
Assisting in the other kitchen areas when necessary.
Secondary functions are performed throughout the day whenever you find you are not busy performing your essential functions.
Secondary functions are to be conducted in an area that allows you to view your area so that your more important essential functions can be given immediate attention as the need arises.
Management retains the discretion to add or change the duties of the position at any time.
The executive chef “manages all elements of food procurement and preparation,” (Van Der Wagen 20). Menu planning, providing high quality food with aesthetic presentation, cost considerations, ordering, organizing, hygiene, safety, personnel administration and efficiency are all required. A high level of organizational skills coupled with craft skills and artistry is required. Hiring, firing, evaluations, rewards, punishments, and achieving organizational goals are all the responsibility of the executive chef. The principle driving force for the executive chef is a high-level of cost-efficiency combined with a high level of customer satisfaction.
Supervision of food preparation and presentation.
Inventory supervision of food and supplies.
Supervision of safety measures and industry safety regulations.
Preparation of new employee induction/orientation programs.
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