- Control food quality and cost as set by Chief Chef
- Ensure food at the outlet are provided to customers in timely and at the highest level
- Assist in the planning of the menu and in the preparation of the meals for varying sized groups
- Clean and/or insure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself
- Purchase, verify quality and quantity of food and kitchen supplies required for daily activities and various functions
- Estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests
- Actively interact with customer to satisfy customer's needs and deliver the quality of the food
- Train kitchen staffs
- Responsible for kitchen staff scheduling at the outlet
- Educate service crew for the menu so that they can explain to the customers
- Proactively communicate with service crew to improve customer service and work environment
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