Coordination of kitchens, effective communication and strict organization.
Maintain kitchen in perfect working condition and a hygienic status of the highest standard.
Planning, budgeting & purchase of products; quality control of delivered goods and their correct storage.
Develop, implement and maintain restaurant menu, specialty / banquet menus.
Cost Control on hand of recipe preparation, price comparisons & inspections during the preparation process.
Establish training programs both on the job and in the class room.
Ensure health & safety of food storage, preparation & service.
Collecting and maintaining of all HACCP related documentation
Maintaining the administrative office, establish & maintain duty rosters.
Prepare evaluations and appraisals for kitchen staff, acting as a good motivator as well as firm regulator.
Coordinating & driving monthly kitchen & back of the house inspections with all supporting departments.
Monitors and/or maintain quality control standards.
