Quality Control: Maintain rigorous standards of hygiene, safety, and food quality, adhering to all relevant health and safety regulations.
Team Leadership: Supervise and mentor kitchen staff, fostering a positive and productive work environment, and ensuring all team members are trained to deliver exceptional culinary experiences.
Budget Management: Manage food costs and inventory, minimizing waste and maximizing efficiency without compromising on quality.
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Ensure food temperatures during preparation and throughout services are within specified range as according to statutory requirements and recommended approved guidance.
Store food in an appropriate manner as according to statutory requirements and recommended approved guidelines.
Ensure that food items are properly rotated in storage.
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