- Oversees the daily operations of the kitchen, ensuring
that all food itms are prepared and presented in
accordance with standardized menu guidelines.
- Monitor regular standards of production to ensure
highest level of quality.
- Monitor all aspects pertaining to the control of food
cost.
- Participate in drafting of concept ideas and menus for
daily operations and all special events and functions.
- Create and develop new recipes while ensuring the
authenticity and quality of traditional cuisine.
- Handle requests, queries and complains
appropriately.
- Manage kitchen operations, including sourcing,
inventory control and kitchen equipment
maintenance.
- To maintain product quality during production.
- To check food item / ingredient stock and prepare
daily market list.
- To ensure all requisitions purchase orders and market
lists are properly and correctly filled and submitted to
the Purchasing Department before the stipulated
time.
- To ensure all electrical, mechanical equipment and
utensils are in operation and properly maintained.
- To ensure the highest standard, kitchen safety and for
hygiene in preparation, storage and handling of food
according to SFA standards, ISO 22000 requirement in
the kitchen.
