Responsibilities and Duties:

• Controlling and directing the whole kitchen team in food preparation
• Ensuring quality dishes before reaching the customer
• Strictly following food preparation standard
• Giving feedback to line cook when needed
• Ensuring food ordering, stocking and inventory
• Controlling and minimizing food wastage
• Ensuring the whole kitchen team meets all the rules and regulation including sanitary and food and safety guidelines
• Ensuring food hygiene practices and ingredients are being properly handled
• Execute crisis management plan
• Implement site/outlet and equipment maintenance plans