Recruit, train, motivate and evaluate his / her team to ensure thatthe department has the necessary skill base and that staff are optimally motivatedand enabled to maximize their potential and contribution to the company.
Implement adequate hygienic procedures and guidelines as set for thebrand and ensure that health and safety regulations are followed at all timesin the restaurant.
Approve all prepared food items that leave his or her kitchen bychecking them according to the quality standards, the brand’s specificationsand the presentation guidelines in order to maintain high and consistentquality.
Ensure that quality culinary dishes are served on schedule.
Create new menu items and recipes in coordination with the RegionalExecutive Chef and the Operations Manager/Inventory Cost Controller in order to maintain thebrand's concept spirit and proper cost setting.
Monitor the food cost according to the company's guidelines and bestpractice.
Manage end of month inventory, daily wastage, daily requisition,deliveries and perform estimation of food consumption, supplies order to ensurethe best quality is being delivered.
Ensure the proper operation of equipment and monitor their continuousmaintenance as part of the safety measures.