*Organising, planning, directing and controlling the overall kitchen operation*Ensuring guest satisfaction and exceptional dine experience at all the time,dealing with possible guest enquiries, remarks or complaints *Creative and Innovative menu planning and correct food preparation and plating at all the time*Analysis and awareness of food costing and food stock levels

• Food Expert.• Kitchen planning and directing the food preparation, all dishes are prepared correctly and that meals getto diners in a timely manner.• Creating menus, develop recipes, using artistic skills in plating the food.• Ordering food and supplies in collaboration with Executive Chef.• Scheduling the staff, development on the team in product knowledge.• Excellent knowledge and understanding on the food safety rules and restaurant health standards.

• Comply with Standards of Service and assists in assuring the same from all kitchen employees.• Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules ensure highest level of food quality, taste and presentation.• Participate in actual food preparation, produce food consistently high quality, taste and presentation andexpedite during peak meal periods as needed.• Control food cost by assisting in training kitchen staff on the proper methods of food preparation andhandling, by training kitchen, restaurant and steward employees on how to handle leftover food items.• Ensures that all kitchen employees consistently wear uniform, grooming and appearance standards.• In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen, anticipateand resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profitorientedand cost saving ideas/activities.• Establish and require strict adherence to health department and hotel sanitation and food handling guidelines