• Prepare all food orders according to our standards and in a timely manner.
• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way.
• Discuss with service staff about daily specials and cooking method.
• Work together with restaurant team as one team.
• Set up the kitchen with cooking utensils and equipment, like knives, pans and all other equipment
needed.
• To make sure that kitchen staff are trying their best to meet all request from customers with
dietary and allergies requirements.
• Monitor food stock and inform superiors to place orders as needed.
• Organizing food stores and perform FIFO, and check all expiry dates.
• Check the freshness of food and discard out-of-date items and record on wastage sheet.
• To communicate effectively with the service area staff members during service to avoid any
misunderstanding.
• To be proactive during busy periods as, weekends, Public holidays etc....
• Understand figures given to your outlet and control the departmental targets of F&B cost and
labor cost.
• Train new kitchen staff.
• Adhering to with all HACCAP standards and all health and safety procedures.
