Job Description Financial Stewardship • Direct stock management and rotation protocols for assigned section to ensure optimal inventory control • Maintain rigorous oversight of operations to eliminate food wastage, enforce cost discipline, and drive profitability Operational Excellence • Guarantee consistent execution of all food preparation and service operations in strict adherence to company standards, with unwavering attention to quality, consistency, and cost efficiency • Enforce strict compliance with personnel standards, including punctual arrival, proper uniform requirements, and mandatory safety equipment protocols • Exercise direct authority over all kitchen staff through strategic direction, motivation, and performance management • Conduct comprehensive quality assurance and presentation audits of all food items; implement corrective measures with accountability • Establish and enforce HACCP compliance protocols across all kitchen operations with documented daily verification • Ensure all kitchen personnel maintain proficiency in equipment operation and maintenance procedures • Initiate and track equipment repair requests with follow-up accountability • Maintain vigilant oversight of refrigeration temperature logs and execute immediate remediation of equipment failures • Review daily requisitions from all kitchen outlets and conduct rigorous analysis of food cost worksheets in collaboration with department heads Strategic Planning & Financial Analysis • Maintain comprehensive awareness of departmental budgets and sales performance metrics • Develop and present cost-effective proposals for banquets and special events General Duties • Maintain authoritative command of all menu specifications, recipes, and preparation methodologies • Assume full operational control of kitchen functions in the absence of the Executive Chef • Identify operational deficiencies and implement solutions within established company parameters