Is Your Job Actually Important to Your Restaurant?
Chef Steven Howard| Chef's Blade
Therefore, to excel at this job, you need to be as involved with your sous and executive chef as anyone in the restaurant about EXACT measurements, and visual excellence (for items needing assembly like bacon wrapped shrimp) and your organizational skills. Superior data entry and/or keeping exemplary notes, food waste, and build-to lists will impress the powers that be that you understand how portioning affects profitability and how appearance affects presentation, it will also show you can manage your time, cleanliness, equipment and storage requirements. This tells them you understand how to help the restaurant make money, which is a sign of an up-and-coming manager type and will put you in line for your next promotion!