Job Description

1. Supervise and coordinate daily kitchen activities to ensure smooth operations.
2. Assist the Executive Chef in menu planning, recipe standardization, and food costing .
3. Maintain high standards of food quality, taste, and presentation .
4. Oversee kitchen staff scheduling, training, and performance evaluation .
5. Ensure compliance with food safety, hygiene, and HACCP standards .
6. Monitor inventory levels , manage purchases, and minimize wastage.
7. Maintain cost control through effective utilization of ingredients and manpower.
8. Collaborate with the F&B and service teams to ensure timely food delivery.
9. Supervise special events, banquets, and catering operations.
10. Handle guest feedback related to food quality and presentation.
11. Support in R&D for new dishes and menu innovation .
12. Ensure kitchen equipment maintenance and cleanliness.

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