**Key Accountabilities/Duties & Responsibilities**: - Plan and direct food preparation and culinary activities - Estimate food requirements and food/labor costs - Designing new recipes, planning menus, and selecting plate presentations. - Modify menus or create new ones that meet quality standards - Reviewing staffing levels to meet service, operational, and financial objectives. - Arrange for equipment purchases and repairs - Recruit and manage kitchen staff - Obtaining feedback on food and service quality, and handling customer complaints. - Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. - Ensure proper receiving, storage, and rotation of products to comply with the standards. - Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. - (Review waste/spoilage log) - Manages the kitchen and ensures compliance with all standards of best practices - Ensure that safety standards and sanitary requirements are met each and every day. - Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques. - Review Daily Flash Report and actively involved food and Labor cost controlling. - Review Sensitive Inventory Item’sheet daily and take proper action for variance. - Ensure proper equipment operation/maintenance - Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity and safety - Work towards exceeding customer s expectation by encouraging and promoting high level of service - Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly - Give appropriate support or guidance to members of kitchen when need arises - Resolve possible disputes within the kitchen and report any unresolved - Promote good team spirit regularly - Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature - Attends to Guest Complaints as and when needed - Ensure end of the inventory is accurate and completed. - Review Financial Statement of the month and be aware of current financial status - of the operations for all factors. - To hold regular performance appraisals with all senior staff, identifying areas for development and training needs and ensuring that this training is effected. - Analyze ‘What s Hot, What s Not report from POS system and develop an action plan to ensure maximize Customer Satisfaction as well as financial result of the operation. - Review Par Stock Level for each item and each department based on current operational situation. - Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards. - Will be the Food safety Team Leader at the Unit and drive the Food safety Standards review and update as per requirements. **Essential qualifications for the role are**: - Preferred educational qualifications for the role is a diploma in Hotel Management and Catering Technology or any other related degree.