Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
Report to Head Chef /Sous Chef on all staff and operation matters
To constantly be physically involved in all phases of the daily operation requirements
Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
Attend weekly EO meeting.
Demonstrate new cooking techniques and new equipment to cooking staff.
Update menu recipe cards and menu planning for promotion.