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RESPONSIBILITIES:

• Maintain set budget and monitor time management.
• Provideongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products and complete guest satisfaction.
• Maintain control on the floor using a hands-on approach.
• Ensure full adherence within assigned area,to menus, recipes, methods and operational specifics provided by the company.
• Maintain an efficient flow of production.
• Conduct food tastings on a daily basis.
• Correct discrepancies (quality, taste, appearance) immediately.
• Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures.
• Monitor the Dinner Service Line in assigned location, to ensure smooth and efficient service, presentation and final plating.
• Monitor the production and preparation level using the Culinary Checklist.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.