•Responsible in managing and executing all kitchen functions according to the set standard and procedures in the restaurant. Also takes the lead role in the back of the house and manages the entire team and delegate accordingly.•Responsible in managing effectively and efficiently all the report, requirements and request of Food Vision Department from Head Office and Restaurants/ Outlet based on the standards of the company.•Supervise the function of all kitchen employees, facilities, cost and contributes in maximizing the overall food and beverage profit.•Responsible in inventory controlling, maximizes sales and minimizes waste•Supervise and facilitates training of all food preparation and execution of all menu items, procedures and recipes to all kitchen staff•Controlling and analyzing regularly the following: quality levels of production and presentation, guest satisfaction, merchandising and marketing, operating/ payroll / food costs.•Ensure highest quality at all times in production, preparation and presentation of all food items•Establishes and maintains an effective employee relations and interdepartmental working relationships•Conducts such function as interviewing, hiring, employee orientation, performance appraisal coaching counselling and suspension if necessary to ensure appropriate staffing and productivity•Prepare and develop of the menus and participates in the pricing policy with the consultation with the Brand/ Restaurant Manager. By taking consideration through the following: Local Requirements, Market Needs, Competition, Trends, Recipes, Potential Cost, Availability of Food & Beverage Products & Merchandising and Promotion.•Attends and contributes Department Heads meeting and to enhance two way communications to keep them informed with proper information. Keeps and up to date standard recipe file for all food to include: Sales Mix, Sales History, Actual Costs, Potential Costs, Par Stock, Production line.

•Determine how food should be presented, and create decorative food displays.•Determine production schedules and staff requirements necessary to ensure timely delivery of services.•Estimate amounts and costs of required supplies, such as food and ingredients.•Inspect supplies, equipment, and work areas to ensure conformance to established standards.•Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.•Monitor sanitation practices to ensure that employees follow standards and regulations.•Order or requisition food and other supplies needed to ensure efficient operation.•Analyse recipes to assign prices to menu items, based on food, labor, and overhead costs.•Arrange for equipment purchases and repairs.•Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.•Meet with sales representatives in order to negotiate prices and order supplies.•Prepare and cook foods of all types, either on a regular basis or for special guests or functions.•Supervise and coordinate activities of cooks and workers engaged in food preparation.•Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.•Check the quality of raw and cooked food products to ensure that standards are met.•Check the quantity and quality of received products.•Demonstrate new cooking techniques and equipment to staff.•Coordinate planning, budgeting, and purchasing for all the food operations within establishment.•Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment.

•Refer to list of needed ingredients on a day-to-day basis and check inventory•Acquire ingredients not available in storage prior to the start of the day•Inform kitchen staff of their schedules and delegate appropriate duties•Prepare ingredients by chopping vegetables and meats•Assist head chef in cooking dishes according to set recipes•Monitor food budgets and make sure that all supplies are bought within the set budget•Make arrangements to store food items in a safe and orderly manner•Rotate frozen food items as standardized in the kitchen rule book•Hand ingredients and utensils to head chef during food preparation activities•Maintain kitchen order by ensuring cleanliness of tables, counters and work areas•Oversee cleanliness and maintenance of kitchen equipment and utensils•Operate kitchen equipment such as ovens and grills for cooking purposes•Maintain knowledge of all recipes so that the head chef’s place can be filled in effectively in case of absenteeism•Set prepared dishes so that they look aesthetically pleasing•Make-certain that appropriate portions have been dished out•Deal with customers’ complaints and / or suggestions