Job Description

• Provide daily up to date information for kitchen meetings and briefings
• Modify menus or create new ones that meet quality standards
• Manage and supervise day to day operations
• Accurate costing of Consumption and Wastage Report for daily operation.
• Manage the daily food production including production planning and controls
• Give instruction and coordinate with Senior In charge Chef such as; Sous Chef, Chef De Parties, Demi Chef
• Train the importance of safety procedures, Kitchen Hygiene, Food Safety, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Develop and implement guidelines, control procedures for purchasing and receiving areas, supplier communications
• Handle for daily duty assignment and weekly deep cleaning of stewarding.
• Handle Designing Kitchen Cleaning Procedures and Kitchen Monthly Inventory
• Performing other work-related duties as assigned by Managing director & Executive Director.