Staff training and development.
Portion control and waste management.
Rota- scheduling and management of staff levels.
Labour budget management.
Food production and control.
Managing health and safety and hygiene matters.
Processing of invoices, documents.
Writing of periodic reports.
Coordination of all kitchen section.
Liaising with management on matters regarding kitchen and food production.
Gross Profit management.
Food cost control including forecasting, calculating food orders, purchasing, receipts/storage and usage.