Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and food quality standards.
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures
Accountable for food cost management
Control food cost and usage by following proper storage procedures, standard recipes and waste control procedures
Training of kitchen personnel in safe operation of all kitchen equipment
Ensure cleanliness and sanitation being practiced
Perform administrative duties
Execute plans and instructions from the management
Quality Assurance & Control
Overall in charge for food quality, cooking standards & hygiene standards