- Maintain standards of hygiene and cleanliness in all kitchen and related areas.
- Co-ordinate with Sous Chef in ensuring that Kitchen operations are efficient and timely.
- Recommend and organize proper and systematic storage of food items in the kitchen.
- Assist in preparing duty rosters schedules vacation and public holidays accordingly.
- Competent in health & safety, and other emergency procedures.
- Direct and handle all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
- Prepare duty rosters as directed, and schedules vacation and public holidays accordingly.
- Ensure the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
- Liaise with purchasing and suppliers to ensure that all food items ordered are delivered and stored hygienically and kept safely.
- Ensure that an accurate and up-to-date maintenance in recipes.
- Assists in menu planning and utilises sales analysis.
- Undertake any other duties assigned by the management.
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