**FINANCIAL RETURNS**

+ Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.
+ Reviews recipes, determines food, labor and overhead costs
+ Directs food apportionment policy to control costs
+ Introduces and tests the market with new products which are market-orientated in terms of price and product
+ Manage departmental budget by keeping track of stock inventory and minimising material wastage

**PEOPLE**

+ In the absence of a Manager, conduct shift briefings to ensure hotel activities and operational requirements are known
+ Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
+ Provide orientation, training and guidance to new colleagues joining the team
+ Ensure colleagues are adequently trained and have the right tools and resources to perform their job tasks proficiently and productivity
+ Monitor and supervise colleague performa...