- Directly work and manage the kitchen personnel department, assigning shifts and working hours, ensuring the business of the restaurant.
- Supervising the implementation and presentation of dishes, ensuring image quality, color, and taste of standard dishes. Comply with the processing recipe, product quantification, product specifications for on-site service, take-out and delivery according to the restaurant's regulations.
- Responsible for ensuring that the food processing process meets food hygiene and safety standards
- Control and take responsibility for the QUALITY of goods, dry ingredients, fresh ingredients... used to process dishes. Responsible for the kitchen warehouse, minimizing the loss of goods and raw materials, keeping the cost of good materials.
- Inspect and maintain all kitchen equipment.
- Launching new dishes, testing dishes, helping to decorate dishes for photo taking upon request from Marketing department and the Board of Directors.
- Responsible for checking work safety for kitchen staff, complying with fire prevention principles. Check gas lock, refrigeration equipment, kitchen equipment ... carefully, always raise the spirit of caution, prevent fire and explosion.
- Coordinating work well with the Restaurant Manager, connecting the two departments, ensuring the work is done in a unified and unified way between the kitchen and restaurant departments.
- Coordinate and support work with Chef - Kitchen Manager of other branches (currently 10B Ky Dong branch, Ward 9, District 3) always have a good spirit of support in staff transfer supplies, goods, raw materials, packaging, vegetables... Dispatch other branch kitchen managers when required for support. View the work of other branches as the work of the kitchen in charge with a high sense of responsibility.
- Advise the Board of Directors on menus, dishes and issues related to the kitchen department.
- Perform other duties as directed by the Board of Directors