Assist head chef in preparation of high quality, captivating recipes and menus based on regular and promotional activities.
Track and monitor usage and costs of Kitchen supplies, utensils, Ingredient, raw material and general utility to identify wastage and recommend cost optimization practices without impactful comprises on quality.
Monitor Labour cost involved in kitchen operations by tracking staff schedules and ensure that costs are contained within the approved feasible budget.
Monitor inventory of food supplies, utensils to ensure availability of proper levels for food preparation.
Tracks processes and time consumed to complete process to identify cost optimization techniques to improve customer service by lowering process time without compromising acceptable quality standards.
Conduct trainings for cooks on new recipes with proper documentation and demos.
Conduct daily audit on Kitchen processes, kitchen equipment, kitchen staff and kitchen hygiene to ensure uncompromised adherence to food safety and health standards.
Escalate any deviation from mandatory standards immediately for quick rectification.
Plan, co-ordinate and supervise all menu implementations in a timely manner with recipes documentation and training.
Ensure proper storage of Safety PPE and cleaning materials as per standard operating procedures. Report any deviation from agreed standards to Head Chef for immediate resolution.
Assist with disciplinary investigations and grievance resolutions.
