Cocina
Empresas: Hotel Arts Barcelona
JOB SUMMARY Responsible for the management and execution of all aspects of the day to day operation for a Specialty Restaurant. Ensure that the quality preparation and presentation of all menu is approved up to standards as well as the proper handling and storage of food items according with HACCP standards. Supervise trains and monitor the performance of all kitchen staff. ESS Goals. Gallup Goals. Follow up in Guest satisfaction, create new proposals. Focus to control waste to achieve a good food cost control. MAIN DUTIES AND RESPONSABILITIES  Responsible for all the guidance, training and discipline of all kitchen staff.  Implements quality standards in cooking methods, presentation techniques and portion control  Monitors performance of staff and ensures all procedures are completed..  Prepare monthly labor forecast schedule for daily operation.  Shares learning, innovations and best practices with others.  Standardizes production recepies and pictures to ensure consistent quality.  Creates and develops recipes and plans to price menu items.  Daily order of fresh local products, vegetables, fruits, poultry, fish for the restaurant.  Follow up to guest problems and receive feedback to resolve them  Meets with Executive Sous chef to review schedules, assignments or new changes on the menu.  Ensures a safe and sanitary work environment for employees.  HACCP standards.  All functions required for the proper performance of the Job Position.