Kitchen Operations & Recipe Management
1. Recipe Standardization & Compliance
• Spec Sheet Enforcement: Ensure every dish matches the official "Spec Book" (recipe, portion size, and plating).
• Consistency Checks: Perform random "line checks" to taste sauces, proteins, and bases before service begins.
• Waste Tracking: Log all kitchen errors or expired products to maintain an accurate Cost of Goods Sold (COGS).
2. Kitchen Flow & Throughput
• Expediting (Expo): Act as the bridge between the kitchen and the dining room to ensure ticket times stay within target (e.g., under 15 minutes).
• Mise en Place Oversight: Verify that prep lists are completed before the rush to prevent "selling out" of key menu items.
• Equipment Maintenance: Monitor the functionality of walk-ins, ovens, and fryers; report any T^\circ (temperature) deviations immediately.
3. Hygiene & Safety (HACCP)
• Labels & Rotation: Enforce "First In, First Out" (FIFO) and ensure every container has a name, date, and "use-by" sticker.
• Line Sanitation: Monitor hourly hand-washing and the cleanliness of prep surfaces and cutting boards.