Ensure all workspaces are kept clean, organized, and free of clutter at all times.
Inspect equipment for malfunctions or potential hazards to maintain a safe working environment.
Maintain open kitchen counters in pristine condition, free of litter, personal belongings, and any unnecessary items.
Check food deliveries, has the authority to reject food items if quality of the items did not reach standards.
Oversee food production prep lists with kitchen staff ensuring smooth operation and quality standard are always maintained.
Service Excellence: Maintains or work on improvement to deliver service accurate experience, positive guest relations, and ensures products are consistent with restaurant quality brand standards.
Guest Relation: Demonstrate confidence while engaging with customers, showcasing precise cooking techniques, artistry, creating an exceptional dining experience through immersive culinary performance.
Food Safety: Ensure full compliance with MCIL Food Safety Management System requirements, including proper food handling, storage, temperature monitoring, and hygiene practices.
Conduct regular kitchen inspections to maintain cleanliness, sanitation, and safety standards.
Financial Performance: Assist the Head Chef with weekly food purchasing, ensuring accurate inventory management and effective control of food costs.
