To report for duty punctually wearing the correct uniform and name badges at all times To assist the Executive Chef in the supervision of all employees To attend daily meetings with the Executive Chef regarding daily operation. To hold a daily and monthly meeting with the kitchen staff and report to the Executive Chef. To establish culinary standards specific to the hotel which meet the needs of the target market. To develop menus and standard recipes that allows the restaurant to run at the budgeted food cost and test samples in conjunction with the Executive Chef. To write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager. To use, wherever possible, locally and seasonally available products in menus and "specials". To inspect daily, all fresh food received to ensure the quality is maintained. To inspect daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health&Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef. To check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. In conjunction with the Executive Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. #J-18808-Ljbffr