Organize and coordinated all the job of the cooks in deferent section in the kitchen.
All time control and analyze the quality of the food, control the food cost and hygiene.
To advise about exact quantity of food should make, to show the presentation of the food and control the standard of the food.
Always check and aware of the kitchen sanitary and safety.
Always take care and aware of all the cooks while they are working in the kitchen.
Time to time take meeting with all the cooks and keep informing all the necessary requirement, discuss about problems etc.
When necessary to make food training program.
Always discusses with the purchasing department regarding quality and varity of the food and bewares of the date of the production and expiry of the production.
Always change the daily set menu in the Restaurant, should not be the same every day.
All-important document from the kitchen should keep in the safe place.
Organize the work timetable each week.
To make the daily market List.
Always should control the entire General Store item which is issuing for the kitchen, it not should be mise-used.
To make the menu for the Restaurants and Banquet.
Always keep informing to F&B Manager regarding kitchen operation |
