Responsibilities:

1.Supervise, coordinate and participate in the preparation, production and presentation of all food items. Oversee the timely pre-preparation before rush hours as well as for the next day as required.
2.Supervise the efficient allocation of work to the line cooks, provide reference whenever required and resolve problems effectively.
3.Assist the line cooks with their job functions where necessary to ensure optimum service to guests.
4.Coordinate smooth running of food distribution during business operation.
5.Work with the Executive Sous Chef to provide some “wow” items from time to time for the production kitchens, helping it to be a memorable dining experience for the guests.
6.Instruct team members in the correct usage and care of all machinery in the kitchen operation, stressing safety.
7.Ensure that all equipment is in working order and clean; rectify any deficiencies and report maintenance problems to the manager.
8.Ensure food service points are kept clean and free of food debris. Encourage the entire team to be pleasant and friendly to all their customers.
9.Ensure quality of food items according to the SOPs in place. It includes ensuring all food items are in perfect sanitary condition and the food items are set in proper quantities and checking the quality of raw materials daily before use, and oversees quality production of food items.
10.Plan and develop menus, which produce well-balanced and appealing meals for our guests. Select and develop recipes based on type of food to be prepared.
11.Solicit feedback and suggestions from guests on menu changes including particular food items.
12.Maintain the stock of the kitchen. Ensure adequate supply of raw material by estimating consumption levels and checking stock level regularly. Report on requirements or replenishment of materials and tools, deficiency or breakage of machinery, etc.
13.Ensure that excess items are utilized efficiently. Minimize waste and spoilage to maintain controls on forecasted food cost and other expenses.
14.Ensure all cooks’ assignments are completed before they sign out.
15.Provide all team members with a daily briefing to inform them of special items, changes in procedures, VIP guests, new operating policies or information deemed to be of general interest.
16.Report any damages, safety hazards and personnel problems to the AVP Culinary.
17.Help maintain productivity levels through careful rostering.
18.Supervise, mentor, train, schedule and evaluate Team Members.
19.Foster and promote a cooperative working climate, maximizing productivity and employee morale.