- Uphold the Group Executive Chef's standards for food preparation and presentation.
- Delegate tasks and supervise kitchen staff in food preparation and presentation.
- Provide clear direction and guidance to the kitchen team.
- Ensure kitchen and wait staff comply with food safety and hygiene regulations.
- Maintain a clean and sanitary kitchen environment.
- Assist in menu planning, budget management, and price setting.
- Conduct training programs to enhance kitchen staff performance and knowledge.
- Inspect raw and cooked food items to maintain the highest quality standards.
- Implement strategies to minimize food waste.