treesoli.blogg.se - Creating a powerpoint by souschef

CREATING A POWERPOINT BY SOUSCHEF CODE

This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations.

Communicates department status to Executive Chef as needed, but at least daily.

Creates and manages schedule based on budgeted attendance and business needs.

Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one-on-one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws.

Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items maintains inventory levels using FIFO method in all park facilities takes appropriate and immediate corrective actions to address temporary shortages and immediate needs.

CREATING A POWERPOINT BY SOUSCHEF CODE

This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected and implementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate.This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins.Maintains all product and menu information throughout the park. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff.

Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage.Must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. Possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely.

Responsible for coordinating the production of food for all in-park locations, picnics and catering events, and central productions.