Responsible and accountable for leading the overall coordination of culinary functions of the company including: auditing of systems, establishing and maintaining food quality. Collaborates with the Executive Chef and other members of the Concepts and Standards team in the development, implementation and execution of new menu items, ensuring recipe adherence & consistency across all brands, as well as developing culinary training material. Assists in establishing and maintaining all food production standards by conducting comprehensive training for back of the house staff on food production techniques. Proper plate presentation and adherence to product specifications and recipe guidelines Quality of products and waste prevention
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