• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards.

• Determination of purchasing specifications and budgetary allotments for all menu items.

• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.

• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success.

• Maintain complete knowledge of and compliance with all company policies/service procedures/standards.

• Have a working knowledge of company invoice tracking, labour tracking, schedule preparation, food cost management, labour cost management, inventory control and hiring/counselling/termination policies.

• Track the inventory of the kitchen and food supplies

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• In conjunction with F&B management team, assist in maintaining a high level of service principal in accordance with established standards.

• Develops policies and procedures to enhance and measure quality, continually updates written policies procedures to reflect state-of-the-art techniques, equipment and terminology.

• Any other duties as assigned by Management.