- Hire and Train Cooking Staff
- Monitor Daily Food Inventory and Order Items
- Quality Control
- Inspect Kitchen Equipment
- Manage Kitchen Staff
- Oversee and manage selected outlet’s chief chefs and kitchen staffs
- Recruiting of new staffs for outlets
- Ensure proper SOPs and HACCP standards are carried out
- Maintains food quality and safety standards
- Ensure proper maintenance of the kitchen within each outlet
- Ensure that all activities conform to HACCP & AVA guidelines
- Creation of new dishes at appropriate time
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