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Job Responsibilities
a) In charge of all kitchen operations.
b) Plan kitchen’s staff schedule.
c) Plan and direct food preparations and culinary activities.
d) Handling of all customers requirement and resolve complains.
e) Ordering of inventory; ensure no double order or overstock.
f) Monitor sanitation practices and adhere to kitchen safety standards.
g) Reporting discrepancies and problems to the supervisor.
h) Any other ad-hoc duties as assigned
