Responsibilities

• Manage the kitchen's daily operations
• Monitor consumption and maximize capacity of resources and equipment
• Monitor the quality of dishes produced in the kitchen
• Ensure the kitchen and utensils are clean and hygienic
• Continuously improve health and safety standards
• Perform duties assigned by the Executive Chef
• Deliver high‑quality products to every guest
• Address guests' requests and handle complaints promptly and to their satisfaction
• Provide feedback, recommendations and ideas to guests, staff and management
• Coach, motivate, counsel and evaluate kitchen staff
• Test and correct any deviations from service procedures swiftly through on‑the‑job training
• Assess food quality standards and arrange training sessions and refresher courses for kitchen staff in coordination with the F amp B Trainer
• Interact with Department and Company Team Members and ma...