Duties and Responsibilities
- Control and direct the food preparation process and any other relative activities
- Construct a menu or existing culinary creations ensuring the variety and quality of the servings
- Oversee the kitchen operation for all our restaurants within the company
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Managing and training kitchen staff
- Oversee the work of subordinates
- Maintain records of payroll and attendance
- Foster a climate of cooperation and respect between co-workers
- Assess condition of food and presentation before serving
- Check food while cooking to stir or turn
- Ensure kitchen equipment are operated safely by team member
- Keep a sanitized and orderly environment in the kitchen
- Check quality of ingredients
- Ensure all food and other items are stored properly
- Understand and comply to Halal food requirements
- Any other duties as assigned by Management.
