Description
The role is responsible for planning and executing food production, verifying product rotation, portion weights, recipes, raw-material conditions, and shelf life, scheduling menus and orders, managing food costs, recording production, and supervising food preparation in accordance with food safety and good manufacturing practices. The position requires a professional or technical degree or courses in gastronomy, at least one year of similar experience, knowledge of product costing and food production, and excellent interpersonal skills.
