鈥versee daily kitchen operations including market list planning, food stock management, and inventory control; monitor food cost effectively to align with the assigned budget and reduce waste through proper planning.
鈥nsure food hygiene and safety in accordance with HACCP standards; verify food taste, temperature, and presentation; prevent contamination and ensure proper storage of all perishables and equipment.
鈥ead and supervise the kitchen team, assign duties, and ensure team discipline and morale; support the Executive Chef in menu planning, pricing.