Support the Executive Chef and the team ensuring smooth daily operations.
Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
Assist in menus preparation, recipe card and plating guides.
Work closely with receiving and purchasing team on a day to day operation controlling raw material quality standard.
Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.
Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
Adhere to all the standards of food presentation, production, and portioning controls.