Supervise & ensure that all sections are ready for service on time
Follow the directions of the Executive Chef
Organize & set-up the kitchen / commissary as efficiently as possible to increase speed & maximize productivity
Ensure that all culinary standards in all sections comply with company policies & procedures. Maintain high levels of cleanness at all time in the kitchen / commissary
Monitor daily work assigned to staff ensuring guidelines are followed. In case of deviations, corrective measures to be taken immediately
Check daily all storage areas & keep the orders to par or accordance to the volume of business
Ensure care & orderly handling of all raw products
Check whether quantities prepared are according to recipes & specifications. Control food & operating costs by reducing wastage
Ensure that the food cost & other controllable are on budget
Create new & different new recipes
Ensure that all employees report for duty punctually wearing the correct uniform at all times
Coach & maximize employee moral & productivity
Train the culinary employees in all sections of kitchen/commissary, in the skills necessary for them to perform their function to the highest possible standards
Ensure that all employees provide a courteous & professional service at all times
Build of an efficient team of Employees by taking an active interest in their welfare, safety & development
