To maintain complete control of the kitchen at all times and the good quality of food and standards:
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Ensure that all prepared food items that leave his or her kitchen are in good quality.
- Able to spot problems and resolve them quickly and efficient.
- Ensure that quality culinary dishes are served on schedule and to see if any problems that arise are rectified.
- Manage amounts and costs of required supplies, such as food and ingredients.
- Ensure that supplies, equipment, and work areas to ensure compliance to established standards.
- Coordinate planning, budgeting, and purchasing for all the food operations.
- Use a food development plan to improve sales and profitability of the outlet.
- Maximize the productivity of the kitchen staff.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Maintain good personal hygiene as well as high work and safety standards in the workplace.
- Expected to suggest or modify and create new menus as needed so that they remain effective for the purposes of the restaurant.
- Perform administrative duties, including ordering supplies and reporting to the direct Supervisor.
- Employ staff that meet set expectations and are suited to work in a fast-paced working environment Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.
- Monitor opening and closing duties of the outlet.
- Provide co-ordination and services for both kitchen and service.
- Report on time, in proper uniform and grooming.
- Execute any other duties as requested by the management.
