Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items