1. Undertake menu planning
2. Oversee and participate in the preparation and cooking of all main dishes and Kuehs and other in accordance with specified menus on time to deliver to various outlets.
3. Check quantity and quality of stock received and notify suppliers of deficiencies.
4. Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.
5. Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.
6. Supervise / Train the junior Kitchen Staff Team on shift.
7. To undertake such other duties as may be assigned from time to time.
