- Assist the Sous Chef in the operations of the kitchen
- Line cooking, food preparation, and dish plating in according to recipe and standard operating procedure
- Supervise the kitchen team of a single shift to attain efficiency in operations
- Involved in the training process of new employees
- Assist the Sous Chef in all aspects of the implementation of new, special and promotion menu
- Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations
- Supervise kitchen employees ensuring cleanliness of kitchen
- Monitor kitchen’s inventory to ensure that determined inventory levels are met
- Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner
- Maintain optimal working condition of all kitchen equipment
- Ensure consistency in standard and quality of all food items prepared
- To undertake any other duties and responsibilities assigned by the management
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