- Fully in charge through proactive supervision and permanent attendance for all culinary operational aspects of all operations.
- To ensure the smooth running of the department on a day-to-day basis, delegating when appropriate and implementing pre-shift and post-shift briefings.
- To walk through all kitchen areas and fridges to check control systems and maintenance procedures daily.
- Responsible for hygiene and cleanliness in all kitchen areas as per Company’s SOP.
- Ensures that all outlets achieve the highest standards of quality in food products, presentation and hygiene.
- Ensures that kitchen maximize its profits by right cost control techniques by employees. Works very closely together with the Project Manager to have an effective cost control system implemented and supervises this one to his/ her best ability.
- Is responsible to inform all employees about budget, expenses and other financial guidelines with what the employees must work with.
- Coordinates the entire staffing and assigns in detail specific duties to all kitchen employees under her/his supervision.
- Handling of all kind employee matters and their behaviours in the kitchen and communicates/ coordinates certain issues with the Project Manager.
- Responsible for the entire kitchen operational equipment, utensils and their maintenance. Responsible for hygiene and cleanliness in all covering areas.
- To conduct training classes, meetings and any other events for proper development of employees and communication.
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