Direct and supervise the kitchen team, ensuring highest quality and consistency in dish preparation and presentation.
Implement and maintain HACCP procedures, keeping clear records at all times.
Plan and coordinate team activities for operational effectiveness.
Follow menu planning guidelines set by the Head Chef.
Manage stock levels through inventory calculation, ordering, and supply retrieval.
Estimate daily and weekly requirements based on bookings and past trends.
Ensure adherence to food safety and hygiene standards.
Collaborate with other departments to maintain smooth kitchen operations.
Report any matters affecting hotel interests to Management promptly.
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