Overall in-charge of the Kitchen department , ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.
Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.
To manage the cost control of raw materials, food cost and related kitchen operational expenses under the JR Central Kitchen.
To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.
Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.
Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.