o Ensure proper opening, mid shift and closing of kitchen.
o Ensure staff is available and ready on their sections at all times.
o Ensure proper flow in the kitchen to ensure food is going to customers on timely basis and as per standard.
o Estimate food consumption and prepare requisitions accordingly.
o Communicate with RM on reservation and functions to prepare accordingly.
o Manage mise en place of kitchen to ensure readiness to the shift, without over preparing and increasing waste or under preparing and causing customer complaints and lower sales.
o Maintain the quality and consistency of food produced in the kitchen.
o Ensure proper equipment operation/maintenance.
o Inform Restaurant Manager and Corporate Chef of any maintenance issues and follow up with RM on repair.
o Conduct inventories effectively and submit it to Cost Controller
o Manage food cost and wastage according to budget.
- Offered Salary:
- Career Level: