Responsibilities:
- Prepare and cook a variety of dishes for the restaurant ensuring high-quality and consistency.
- Coordinate with the kitchen staff to maintain stock levels of ingredients and supplies necessary for daily operations.
- Assist in planning and executing events, including buffets and special functions, by creating customized menus and overseeing food production.
- Liaise with event organizers to understand their requirements and provide appropriate menu suggestions.
- Ensure the proper setup and presentation of food for events, adhering to hygiene and safety standards.
- Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation procedures.
- Monitor food production to minimize food waste and ensure timely service during peak hours.
- Coordinate production with Central Kitchen team.
- Other duties as assigned by the management.
