Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.Plan and coordinate the activities of the team to ensure operative effectiveness.Provide effective support to the team to enable them to provide a range of effective and efficient services.Monitor the operations of the department to ensure that the food wastage is minimized.Ensure to maximize employee productivity in order to minimize payroll costs.To ensure that the preparation and presentation of food complies with the standards.To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
