Roderick Llait

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Act as head chef, delegates assignments to other chefs, make sure everything is under control
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Monitoring production of products to be presented to the customers
• Responsible for making sure that the food served to customers is healthy
• Purchasing all essential kitchen food supplies from different vendors
• Check the quantity and quality of received products.
• Planning menus. Making sure food is of the right quality and price and is produced on time.
• Maintaining or raising the profit margins on foods.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Creating and developing new menus and new dishes
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Determine how cuisine should be presented and create decorative food displays.
• Monitoring portion and waste control to maintain profit margins

Preparing, cooking and presenting dishes within high quality and speciality
Ensuring to have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
Managing excellent presentation in food exhibition

1) Preparing, cooking and presentation of different kind of dishes.
2) Monitor sanitation practices to ensure that employees follow standards and regulations.
3) Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
4) Determine how cuisine should be presented and create decorative food displays.
5) Check the quality of raw and cooked food products to ensure that standards are met.
6) Estimate amounts and costs of required supplies, such as food and ingredients.
7) Inspect supplied, equipment and work areas to ensure conformance to establish standards.
8) Check the quantity and quality of received products.

• Analyze operational problems, such as theft and wastage and establish procedures to alleviate these problems.
• Resolve customer complaints regarding food and room service.
• Train workers in efficient room service, sanitation and safety procedure.
• Control inventories of food, equipment, smallware and report shortages to designated personnel.
• Compile and balance cash receipts at the end of the day or shift.
• Inspect supplies, equipment and work areas to ensure efficient service & conformance to standards.
• Assign duties, responsibilities and work stations to employees in accordance with work requirements.
• Observe and evaluate workers and work procedures in order to ensure quality standards and service.
• Supervise subordinates engaged in their daily tasks.
• Analyze problems arised and evaluate results to choose the best solution and solve problems.
• Handling complaints, settling disputes and resolving grievances and conflicts or otherwise negotiating with others.
• Providing information to higher supervisors, co-workers and subordinates by telephone, in written form, email or in person.