Conduct regular inspections of kitchens, service areas, dishwashing areas, storage areas, and equipment to ensure cleanliness and hygiene standards are maintained.
Ensure proper cleaning, sanitizing, handling, and storage of kitchen equipment, utensils, crockery, cutlery, and glassware.
Coordinate closely with the Executive Chef, Kitchen, F&B, Housekeeping, Engineering, and other departments to ensure seamless operations.
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