• Ensure that all foods are well prepared and on time
• Ensure that all dished are being prepared to the correct recipe and correct quantity
• Ensure that all dishes reach the hot plate or pass correctly garnished, correct portion and size, presented on the prescribed serving dish in the prescribed manner
• Ensure all kitchen area is being kept clean and tidy at all time
• Manage and train all staffs under supervision (commis I, commis II, commis III, etc.) to providing highest quality of food to meet the company standards
• Prepare, cook and present all dishes as required
• Ensure all staffs have high standards of food hygiene and follow the rules of health and safety
• Monitor portion and waste control to maintain profit margins
• Be aware of and always maintain the highest standards of personal hygiene and dress
• Make purchase order and send to Stock Controller
• Visit stores frequently to check quality of products and prepare report to Manager
• Other tasks as assigned by Manager.