Controlling and directing the food preparation process and any other related activities. Approving and polishing dishes before they reach the customer. Managing and working closely with other Chefs of all levels. Creating menu items, recipes and developing dishes ensuring variety and quality. Developing and managing food cost and menu economics to ensure food cost percentage meets business goals and targets. Determining food inventory needs, stocking and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

Being responsible for health and safety. Being responsible for food hygiene practices. PIC Level 3 and Basic Food Hygiene Certification. Plan orders of equipment or ingredients according to identified shortages. Arrange for repairs when necessary. Remedy any problems or defects. Be fully in charge of hiring, managing and training kitchen staff. Oversee the work of subordinates. Maintain records of attendance for payroll. Work with the management and back office teams to optimize food costs and kitchen operations costs.

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