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Support and assist the Executive Chef in the oversight of the kitchen operation. Responsibilities include, but are not limited to, hiring, training, scheduling and directing all culinary staff; visually inspecting all food product to be served to ensure they all meet the quality standards set out be Departmental and Hotel management; ensure proper receiving and storage of food products so as to comply with health department regulations; and adherence to all cost and quality control procedures. Also responsible for writing, maintaining and updating all menu specifications, recipes and pictures, production forecast and ensure that the same are being followed.
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