Key Responsibilities
Supervise daily kitchen operations and staff activities.
Ensure food quality, taste, presentation, and consistency.
Monitor food preparation and timely order execution.
Maintain kitchen cleanliness, hygiene, and food safety standards.
Check stock, ingredients, and kitchen inventory.
Minimize food wastage and control kitchen costs.
Coordinate with the Executive Chef and service team.
Ensure proper storage and FIFO practices.
Monitor staff attendance, discipline, and performance.
Ensure kitchen equipment is properly maintained.