• Audit and order the purchase materials• Responsible for Food inventory, maintain food inventory to a Profit and Loss ratio to meet business requirements.• Controlling the kitchen daily cost (Cost Control), maintain food costs to a Profit and Loss ratio to meet business requirements• Maintain all kitchen financial records, including deposits and forms and reports to management.• Estimate and negotiate budgets and time scale with management. • overseeing production processes• Daily Production Reports to ensure regulatory compliance, correct serving size and minimal waste and theft control• Organizing the repair and routine maintenance of production equipment