Develop food and service philosophy based around southern Indian, western, and SE Asian cuisines
Ensure quality is maintained with a standardised product.
Develop new menu package and ongoing customised client menus
Maintain cost effectiveness by maintaining profitability in all areas.
Constantly evaluate systems to facilitate improvement where possible.
Ensure HACCP procedures are followed and clear records are kept at all times.
Ensure the highest standard in preparation of food production and delivery.
Ensure consistency of all product deliveries.
Exceed guest expectations in quality and service of food products.
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