Participates and attends departmental meetings, staff development, and professional programs, as appropriate.Follows facility, department, and Company safety policies and procedures to include occurrence reporting.Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products. ![]() Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.Ensures that kitchen staff follows and completes schedules as assigned Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.Completes and utilizes daily production worksheets and waste log sheets. Follows standardized recipes, portioning and presentation standards. ![]()
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