Roles & Responsibilities 1. Daily operations of the kitchen including production, preparation & presentation. 2. Ensure all preparations are of highest quality at all times in terms if taste and plating 3. Efficient management of food costs & wastage. 4. Maximizing the overall food & beverage department profit. 5. Quality levels of production including cleanliness, sanitation & hygiene. 6. Monitor kitchen flow 7. Procurement & purchasing and managing the food costing to optimal for business profitability 8. Managing and training staff and duty roster Requirements Have prior F&B experience with a basic understanding for Western Cuisine Pleasant personality with good communication and interpersonal skills.