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1 to 2 Years 
15,000 - 20,000 Per Month Manage day-to-day Kitchen operations and culinary team.
Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.
Support management with Menu Pricing and Innovation.
Track food costs while Managing Vendors to provide Standard Cost-efficient Products.
Estimate Food Consumption and Requisition of Food Purchase.
Standardize Production Recipes to ensure consistent quality.
Implement and maintain Culinary Excellence Standards.
Train and manage kitchen personnel and supervise all culinary activities.
Should be well versed in continental cuisine, with hands on experience in Multi cuisine food .
Does a timely check on equipment, purchases and repairs
Approves the requisition of products and other necessary food supplies
Ensures that high standards of sanitation, cleanliness and safety is maintained throughout all kitchen areas at all times
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