Sure — I’d add a explicit Reporting & Approval Procedure section so there is no confusion about what the Kitchen In-Charge can decide independently and what needs management approval.
FUNFEE – KITCHEN IN-CHARGE
Salary: 30,000/month – Negotiable
Reports to: Management
Key Duties
Manage kitchen opening, closing & daily operations.
Prepare masalas, sauces & pre-preparation as per SOP.
Plan daily production based on expected sales.
Maintain food quality, taste, hygiene & presentation.
Control portion size, food cost & wastage.
Monitor staff attendance, duties & discipline.
Check stock and submit purchase requirements.
Follow FIFO/FEFO and proper food storage.
Monitor KOT and ensure timely, accurate orders.
Coordinate Arabic, Chinese, Continental & Kids sections.
Check kitchen equipment and report issues.
Submit daily kitchen report to management.
Reporting & Approval Procedure
Submit daily kitchen report to Management.
Report stock shortages, wastage, quality issues, staff issues and equipment problems immediately.
Submit purchase/stock requirements for approval before ordering.
Any recent ingredient, recipe change, menu change or additional production requires Management approval.
Any repair, replacement or additional kitchen expense requires prior approval.
Staff overtime, replacement or disciplinary action must be reported to Management.
No unauthorized purchase, wastage, recipe change or expenditure is permitted.
Main Responsibility
Quality • Hygiene • Cost Control • Minimum Wastage • Timely Service • Kitchen Discipline • Proper Reporting & Approval