- Ensure that the standards set by the Group Executive Chef are met.
- Assign tasks as well as supervise kitchen staff on the preparation and presentation of food.
- Provide direction and guidance to kitchen staff.
- Ensure that all kitchen and wait staff adhere to food safety and hygiene regulations.
- Ensure a clean and sanitary kitchen.
- Assist with planning menus, maintaining budgets and setting prices.
- Conduct training programs for kitchen staff to enhance their performance and knowledge.
