Job Description
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- Oversee and manage daily kitchen operations across all outlets
- Ensure food quality, portion control, presentation & consistency
- Manage food costing, purchasing, inventory & vendor relationships
- Plan menus, pricing & menu innovation for outlets and catering
- Standardize recipes and production processes
- Supervise, train & develop kitchen staff
- Ensure compliance with food safety, sanitation & hygiene standards
- Monitor food & labour costs and review operational reports
- Support catering events, special functions & off-site operations
- Collaborate with Management on budgeting, forecasting & financial planning
- Lead continuous improvement in culinary standards & operations
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