In charge of running a large-scale commercial kitchen and responsible for ensuring that the restaurant operate efficiently and profitably and that customers are given a world class culinary experience. Developing and maintain good working relationships throughout the catering team.
Responsibilities
• Setting the highest culinary and service standards for staff to follow.
• Cultivating and maintaining a positive working environment for kitchen staff.
• Regularly checking the quality of cooked meals to ensure that standards are met.
• Developed and maintained positive professional relationships with coworkers.
• Maintained high standards of cleanliness and followed established health regulations.
• Cooked and provided high quality food in proper quantity, in a timely manner.
• Interviewed, hired, trained, and directed all staff members.

Responsibilities
• Prepared, presented and packaged a variety of fast food like hamburgers, sandwiches, fries and pizzas.
• Developed and maintained food and supply inventory controls.
• Collaborated with Head Chef in menu design and innovative recipes.
• Oversee and participate in food preparation and production.
• Determine quantities to be cooked and servings to be served.
• Measuring, weighing and mixing ingredients, seasoning food according to recipes or personal judgment.
• Undertaking any other additional duties as directed by the Head Chef.
• Tactfully handling any customers' feedback, concerns or suggestions.
• Planed, coordinated and implemented special events and holiday functions
• Maintained updated inventory records

 Achieve high levels of customer satisfaction through excellence in receiving, identifying, dispatching and assuring quality of goods.
 Determine staffing levels and assign workload.
 Interface with customers to answer questions or solve problems
 Maintain items record, document necessary information and utilize reports to project warehouse status.
 Identify areas of improvement and establish innovative or adjust existing work procedures and practices.
 Follow up for payment.
 Maintain good relation with client.
 Goals setting, maintaining relationship with target customers, customer service, ensuring high rate of return on investment, sales support and sales.
 Supervision of Entire Sale Transaction.
 Liaison with suppliers.


Develop menu and prepare a wide variety of foods.
 Oversee and participate in food preparation and production.
 Determine quantities to be cooked and servings to be served.
 Planed, coordinated and implemented special events and holiday functions.