•To control the food cost and the consistency of quality and quantity of food served
• Assists in the implementation of annual promotion plan and menu change cycle.
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
• Recommend and organize proper and systematic storage of food items in the kitchen
• Prepares duty rosters schedules vacation and public holidays accordingly.
• Competent with health, safety, and other emergency procedures
• Perform other reasonable duties as assigned by the Head Chef
• Minimum Degree required
• Good knowledge of MS office, Exel and Payroll Software
• High level of flexibility
