kusaselihle

Checked quality of raw materials before use. Resolved customer complaints regarding food quality or service issues. Trained new chefs on proper cooking techniques and menu items. Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards. Kept up to date with current culinary trends, as well as health and safety regulations. Adjusted seasonings of dishes according to customers' tastes. Supervised team members during meal service to ensure accuracy of orders. Created weekly schedules for employees based on projected business volume. Organized special events such as banquets or buffets requiring complex menus or decorations. Documented employee performance reviews in order to assess progress towards goals set out in training plans.