Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering.
Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness
Review brands standers and develop, building the missing process, review and develop the recipe cards, review and develop the concepts,
Visits outlets and make sure all process been adhered and follow to the standers.
Set up with management and review the concepts, costing, budgeting.
Creating new menus, dishes, tests, plates, presentation.
Working with management on new outlets, kitchen layouts, hiring process.