DUTIES AND RESPONSIBILITIES:

• Manages all kitchen activities to ensure smooth workflow inside the kitchen.
• Assigning staff to do the worked assign to each staff.
• Maintaining the standard operating procedures (SOP’s) for all food preparation and process.
• Oversee the maintenance and proper operation of all the kitchen equipment’s.
• Maintains the cleanliness and overseeing the operation in the kitchen
• Train all the staff with their SOP’s and how the kitchen should run.
• Manage all inventory and stocks.
• Maintains First In-First Out (FIFO) to minimize spoilage and waste.
• Quality control with the food.
• Strict with the health, safety and sanitation regulations.
• Maintain safe working environment, addressing any hazards immediately.
• Taking on leadership skills.
• Reports on what’s happening inside the kitchen, the problems encountered and updates on the improvements or changes in the kitchen.
• Ensure dishes is well presented accordance with the restaurant standard.
• Experience working with Chinese and Taiwanese nationals or companies is an advantages