â—Ź Responsible for all food prepared at all kitchen outlets
â—Ź Responsible for menu planning and functions as well as menu changes and updates
â—Ź Ensure that the standard recipes are followed throughout all outlets
â—Ź Keeps food cost under control
â—Ź Responsible for liaising with human resources in recruiting chefs for the kitchen
â—Ź Keeps high standards of food production
â—Ź Responsible for hygiene and sanitation of all outlets
â—Ź Training and coaching of kitchen staff
â—Ź Responsible for administrative handling regarding the kitchen department
â—Ź Controls food requisitions and market list
â—Ź Checks acidulation and amortization of food
â—Ź Tests new available items
â—Ź Checks staff food preparation, quality and quantity
â—Ź Informs all chefs about complaints and improvements to be made
â—Ź Filling out attendance record, preparing work schedule and vacation planning for kitchen chefs
â—Ź Attends weekly F&B meetings & hold kitchen briefing
â—Ź Supervises and checks portion sizes, stations, fridges and perishables.
â—Ź Checks spoilage and return of usable items
â—Ź Checks personal cleanliness of staff and cleanliness of kitchen
â—Ź Ensures effective control of kitchen and labour costs and reports to the Managing Director
â—Ź Managing ERP related tasks and responsibilities as required in the role
â—Ź Makes the yearly Kitchen budget.
â—Ź Safeguards and handles all restaurant property as per set standards of the restaurant.
● Complies with restaurant’s hygiene, health and safety policies