To ensure all the kitchen administration work related to purchasing, staff, operational and profit related to be fulfilled on time, given by the superiors.

KEY DUTIES

• Maintaining Daily requisition in all kitchen outlets
• Maintaining Weekly attendance
• Maintaining Weekly food transfers to different departments
• Ordering, receiving, measuring all the direct food items coming to the kitchen from different shipments.
• Checking quality and the brand on food and the general items given by the superiors when receiving.
• Providing inventory report on both food and operational items with the guidance of stewarding supervisor and the Executive chef
• Follow up daily maintenance issues in different kitchen outlets
• Recipe building in material control on different dishes given by superiors.
• Setting up supporting documents when needed on daily and monthly meetings conduct and attend by the executive chef or in his absence the next level Manager.

KEY RESPONSIBILITIES

• Ensure that turnover and absenteeism are kept to a minimum level.
• Ensure maintaining the grooming standard set by the company.
• Ensure the food rotation in the stores is in correct manner in order to minimise the expiry items.

• To check on a daily basis that appropriate amounts of items are issued from the stores.

• To monitor all costs by ensuring presence in the outlets and take immediate corrective action when needed, or reporting the issue to the Executive Chef.

• Continuously suggest sources for better quality products at the best possible price.

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required