- Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions
- Overall responsible for culinary activities of the kitchen
- Check the quantity and quality of received products to ensure items are as ordered and standards are met
- Achieve food margin set by the Company
- Monitor and maintain stock levels to reduce wastage and to maximize profitability
- Ensure kitchen operations are carried smoothly and effectively
- Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas
- Responsible for inventory management to ensure sufficient stock for operation efficiency
- Ensure consistency in food quality control, hygiene and safety
- Ensure that food handling and hygiene regulations are followed in accordance with regulations
- Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
- Supervise and coordinate activities of kitchen staff
- Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food
- Inspire and motivate the team to achieve food specifications
- Assist in recruitment of kitchen staff
- Manage a team of chefs and their areas of responsibilities
- Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
- Manage food and manpower cost
- Responsible for kitchen administration duties
- Perform other reasonable job duties as requested by Superior
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