1. Incharge of cooking various fusion cuisines (As per required by outlet)
2. Support the Unit Manager/Head Chef in all areas of kitchen management.
3. Assist the Unit Manager/Head Chef in leading, supervising, rostering, and training kitchen staff
4. Assistin supervising, planning, and organizing food preparation
5. Ensure standards for food safety, food quality and preparation are strictly adhered toinventory ordering
6. Set, monitor, and maintain standards of food prepared
7. Conduct frequent checks in section with regards to food preparation, quality, hygiene, and cleanliness
8. Any other tasks as and when assigned by Management
