Description

1. Kitchen Operations Management

• Maintain personal hygiene and uniform standards; coordinate daily cleaning schedules with the stewarding team (dishwashing, kitchen cleaning).

• Ensure adherence to standardized recipes with accompanying images for all menus across kitchen and F&B departments (copies to be shared with Restaurant Manager, Accounting, and Marketing teams).

• Regularly inspect food quality provided at the staff canteen.

• Monitor proper storage temperatures, packaging, freezing, and hygiene of all storage areas; ensure daily cleaning and recording.

• Establish procedures, protocols, and operational standards for each kitchen task and position.

• Train sous chefs, supervisors, and all kitchen staff; evaluate performance and provide input on training, promotions, and new dish development.

• Conduct daily meetings with sous chefs, team leaders, and key kitchen staff to assign duties and improve service quality.

• Prepare work plans and food cost reports for the Purchasing and Accounting departments.

• Ensure strict compliance with the company’s and local food safety regulations (HACCP, health codes, fire safety).

• Organize flexible staff schedules, manage leave and holidays, and promote a disciplined, supportive, and cooperative work environment.

• Recommend kitchen equipment replacement or additional tools to support kitchen operations.

2. Raw Material Management

• Oversee the quality control of all raw ingredients entering the kitchen.

• Supervise purchasing requests and food inventory control to meet storage levels and quality requirements.

• Collaborate with the Restaurant Manager and Purchasing team to develop local sourcing standards for fresh produce (meat, poultry, vegetables, etc.); conduct market surveys to manage food costs effectively.

• Possess deep knowledge of ingredients, cooking techniques, and plating presentation.

• Organize and supervise the preliminary processing of meats, poultry, seafood, etc., ensuring compliance with company-approved waste/loss ratios.

• Submit daily food cost reports; ensure recipe compliance and optimize raw material use.

• Manage storage of ingredients in cold, frozen, and dry warehouses with proper temperature controls to ensure food quality.

• Monitor inventory turnover rates for domestic and imported goods to ensure product availability.

• Balance ingredients, food variety, and cooking methods to ensure harmonious and visually appealing menus.

• Research and diversify ingredient sourcing and preparation methods to achieve high product standards and quality.

3. Service Standards

• Control the quality and presentation of dishes to meet customer expectations and brand standards.

• Ensure strict adherence to approved menus.

• Maintain high standards of food quality and customer satisfaction.

4. Food Safety & Hygiene

• Oversee and maintain compliance with food hygiene and safety standards.

• Ensure consistent implementation of food safety systems and fire prevention protocols in accordance with legal regulations.

5. Additional Support

• Perform other duties as assigned by the Restaurant Manager.

Responsibility