- Overall take charge of the kitchen's daily operations
- Plan creative menu for events.
- Overall monitor catering operations
- Attend to Compliance Officers from local authorities
- Train and organise the kitchen workflow.
- Train chefs innovate and create new dishes for promotions
- Monitor and control stock levels to ensure correct stock rotation is being followed.
- Administer the purchasing and receiving procedures
- Keep to the budgeted food costing.
- Implement health and safety procedures in the kitchen.
- Manage compliance with F&B hygiene policies and procedures
- Plan and create orientation programmes to trains Chefs, Cooks and kitchen helpers.
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