RESEARCH AND DEVELOPMENT
- work hand-on developing new dessert and cold menu products and culinary procedures under the directions of the General Manager
- Ensure execute standards of high volume menu items
- Execute product presentation and food samplings
COLD KITCHEN
- Closely coordinates with the Planning Department and Kitchen Manager regarding events planned for the week.
- Monitor mise en place and actual preparation to make sure food quality and presentation is consistent before food is dispatched.
- Check completeness of ingredients issued to station.
- Monitor mise en place and actual preparation to make sure food quality and presentation is consistent before food is dispatched.