Skills
High-Volume Cooking: Ability to prepare large quantities of food consistently, maintaining quality, taste, and presentation.
Menu Engineering: Skill in designing creative and innovative menus for various events, including managing dietary needs and costs.
Cooking Techniques: Proficiency with a variety of cooking methods for batch production, including hot and cold line techniques.
Food Safety & Sanitation: Comprehensive knowledge of food handling, health regulations, allergen control, and kitchen cleanliness.
Plating and Presentation: Ability to oversee the consistent portioning and appealing presentation of large-scale meals
About
plans, prepares, and executes menus for large-scale events like weddings and corporate functions, ensuring food quality, consistency, and presentation. Key responsibilities include managing kitchen staff, collaborating with clients on menu customization, overseeing food safety and inventory, and maintaining an efficient, organized, and cost-controlled kitchen environment to create a positive culinary experience for guests.
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