Responsibilities

• Coordinate the whole kitchen


• Assist in preparation of the specialty dishes, train and coach all staff


• Recipe conception on speciality dishes


• Ensure that only the best quality is served to guests at all times


• Manage and control food freshness, taste and look


• Manage food cost, and maintain spot stock checks on high value items


• Demonstrate a high level of organization, attention-to-detail and sense-of-urgency.


• To constantly improves his/her knowledge in regards to the current food trends


• Ensure that your products are of the company requirement quality specifications


• Practice all safety and hygiene standards by HACCP


• Check and follow up on the preparation, daily cleaning and weekly cleaning check lists


• Capture and count weekly and monthly stock count


• Compiles weekly kitchen staff roster