1. Manage daily BOH operations, ensuring smooth and productive kitchen functioning.
2. Handle seafood receiving, inspection, storage, cleaning, cutting, and preparation.
3. Ensure proper handling of fresh seafood
4. Maintain food quality, consistency, portion control, and presentation standards.
5. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
6. Monitor seafood inventory, stock rotation, wastage, and food costs.
7. Coordinate with the Head Chef and other kitchen team members for smooth operations.
8. Supervise kitchen staff and ensure discipline, productivity, and teamwork.
9. Ensure proper temperature control and storage practices for seafood and other perishable products.
10. Minimise food wastage and maintain kitchen operational standards.