Manage all kitchen activities, including food preparation, production, presentation, and storage.
Ensure efficient and cost-effective operation, focusing on profitability.
Maintain high-quality food products, presentation, and plating, serving in a timely manner.
Assure adherence to food quality, preparation, recipes, and presentation standards.
Monitor safety, hygiene, cleanliness standards, and compliance with HACCP checklist.
Plan menus, staff, and prepare duty rosters in coordination with the Executive Chef.
Train and delegate duties to develop and nurture staff.
Maintain facilities and equipment in optimal condition, minimizing breakage and losses.
Foster positive relationships with clients and partners to promote business interests.
Develop and execute growth strategies for financial gain and customer satisfaction.
Maintain positive relationships with clients to obtain feedback and encourage continued patronage.
Keyskills: kitchen management chef