· Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
· Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
· Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.
· Monitors food quality and quantity to ensure the most economical usage of ingredients.
· Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.
· Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
· Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
· Plan monthly roster to ensure smooth operations and high productivity.
· Create new menu items and seasonal/ daily specials with the Executive Chef.
· Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.
· Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.
· Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.
