- – Prepare sauces, soups, and entrees while ensuring quality and presentation standards.
- – Maintain organization and communication with kitchen staff and service teams.
- – Suggest daily specials using seasonal ingredients to enhance menu offerings.
- – Review and balance daily financial transactions for accuracy and efficiency.
- – Operate cash register and process payments while ensuring customer satisfaction.
- – Resolve guest issues with empathy, finding solutions and following through effectively.
- – Manage kitchen operations and lead a team of culinary professionals.
- – Develop and implement menu items while ensuring food quality and consistency.
- – Coordinate with staff and suppliers to deliver exceptional guest service.