Responsible for menu planning & Standard recipes
To ensure portion control is done for each menu in the item
Responsible for all food production in the area assigned to him.
Responsible for food cost without affecting standards and procedures as laid out by the management.
To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision.
Responsible for maintaining all attendance record.
To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food.
To ensure that the main kitchen, utensils, equipment and kitchen hood are clean at all times.
To keep wastage of food to the minimum at all stages of food production.
To ensure kitchen team participates in REDS and PMS activity from to time.