Train, supervise and actively participate in all the pastry productions, in order to maintain Café Milano’s high standards of quality while exceeding the guest’s expectation.
EXAMPLES OF DUTIES:
25 • Trains and supervises kitchen staff in the proper preparation of pastry items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products.
25 • Visually inspects, selects and uses only the best ingredients and other food products of the highest standard in the preparation of all menu items. Reads and utilizes math skills for following the recipes. Prepares requisitions for supplies and food items, for production. Follows cost control guidelines.
15 • Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality.
15 • Monitors to ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness.
10 • Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.
10 • Checks to see that all equipment in the kitchen is clean and in proper working condition and arranges for repair of any equipment in need of repair.
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