Maintaining product quality and standard, consistency in food production and upkeep of hygiene and food safety norms.
Check the Mise en place and maintain quality reports before operations begin everyday.
Managing the food and staff costs in a manner to achieve business objectives.
Identifying, resolving and reporting any issues arising in the kitchen due to conflicts among junior team members
Supervising end to end preparation, cooking and packaging of dishes within his speciality
Managing and training the team of Demi chefs and Commis working under him .
Assist and support the sous chef and head chef to develop new dishes and menus.
Monitoring portions, consumption, wastage and pilferage to achieve business objectives.
Maintain good conduct, ethical practices and discipline in the kitchen.