Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
Instruct and lead subordinates through their daily requirements in food preparation to ensure that all ready to serve dishes are of appropriate portion and presented as per standards set by the Outlet Chef
Work in close cooperation with all other key departments in the Company to ensure a smooth operation
Control the food cost by practicing economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages
