- Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
- Suggest new recipe/products which may improve quality of food or lower food cost.
- Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
- Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
- Ensure Kitchen team adhere to food safety, health, security and loss control policies and procedures and Government legislation
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