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