Overall Supervise and take charge of the kitchen's daily and catering operations
- Innovate and create new dishes for events
- 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.
