• Kitchen Operation/ Menu Management/ Cost Control
• Administrative
• Good Communication Skills
• Ensuring smooth functioning of the kitchen and satellite kitchens, if any.
• Organizing the Chefs and Commis for timely production of menu items.
• Scheduling the kitchen employees to ensure adequate staff in all shifts.
• Preparing the daily indent sheet for perishables and requisitioning with the forecast in mind and avoiding excess inventory.
• Planning production to minimize leftovers and wastage.
• Preparing standard recipes and ensuring adherence to portion sizes prescribed.
• Ensuring timely execution of orders from the outlets keeping in mind proper temperature of the food and presentation.
• Maintaining all kitchen equipment and hoods and fire fighting appliances in excellent working condition and in good repair.
• Maintaining the kitchen premises in spotless condition including the work area and floor spaces and tiled surfaces.
• Ensuring that food items received in the restaurant are as per the standards and specifications laid down by the management. Ensuring that all raw and cooked food items are stored properly at the right temperature for reuse thus, minimizing spoilage and wastage.