- To manage and drive all aspects of the outlet's operations to consistently and profitably deliver high quality F&B service in accordance with established standards
- Maintains food cost as budgeted and takes corrective action as necessary
- Ensures fresh and quality food products are bought and used in production
- Ensures a clean kitchen
- hygienic work procedures and high safety standards
- Implements work practices that minimize spoilage and wastage
- Ensures the correct implementation of all cost control and portioning policies & procedures
- Closely work with the Executive Chef to ensure menus are cost effective and in accordance with trends and market demands
- Reviews F&B business forecasts and plans production and staffing accordingly
- Ensures the kitchen operates in accordance with established standards During operations takes charge of the kitchen supervises the main pass and coordinate preparation and pickup of all orders
- Make sure standard recipes are used
- and food is presented according to pictures
- Checks stock for daily storeroom orders and market list
- Supplies cost control with up to date recipes
- Maintains logbook
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