Responsible for the efficiently and profitable functioning of the Kitchen assigned.
Ensure that BBQN, standards are applied to the production of food and the cleanliness of the kitchen and equipment.
Ensure that the hygiene standards are maintained by the team in accordance with set standards.
Support the Regional Chef and Commissary Chef in all phases of the kitchen's operations.
Any matter which may effect the interests of the outlet should be brought to the attention of the Management.