-Ensure kitchen operates in compliance with food hygiene standards and standard operating procedures.
-Constantly challenge new concepts that are creative, entertaining and appealing.
-Delivers food services with high quality standards.
-Exercise cost control initiatives, minimize waste by means of good yield management.
-Practices good inventory control to manage food and labour costs.
-Train and provide guidance to the kitchen staff.
-Proactively contribute ideas and develop synergy amongest the team.
