• Oversee the kitchen operations and ensure highquality food preparation and presentation.
• Manage kitchen staff including training and
scheduling.
• Monitor inventory levels and order supplies as
needed.
• Track waste production par level.
• Handles quality of products before receiving
according to preset qualifications.
• Ensure compliance with health and safety
regulations.
• Coordinate with Quality control and Food
Safety managers to ensure proper conduct of
production.
• Supervise chef’s work
• Request and interview new kitchen hires.
• Manage and work closely with other Chefs of
all levels.
• Oversee catering menus and supervise
production.
• Coordinate with maintenance team for
emergency and preventative site visits.
• Coordinate with Chef Steward the process of
deep cleaning and pest control schedules and
oversee proper execution.