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Plan and oversee day to day banquet culinary operations and give direction to employees. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items. Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results. Conduct employee training on a regular basis.
Consult with the Executive Sous Chef on a daily basis, as well as with other departments that are directly related to the culinary department. Participate in long range planning and development for the culinary department. Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.
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