Job descriptionCollaborate with the Head Chef to create new dishes and menu items, ensuring all new creations are high quality and cost-effective. To ensure quality and desirable cost are maintained.To plan food promotion and suggestive selling.Manage and improve the overall quality of food and service on a daily basis.To supervise the daily set-up work for the various section and to ensure meticulous cleanliness at all times.Discuss with the head chef in making the production list for the following day.Check on kitchen equipment's and tools to ensure that they are in working conditions.Lead section staff by example. To coach where coaching is needed, to praise when praise is due and to discipline when discipline when discipline is required.Your mission is to satisfy all customers, complaints whether genuine or hypothetical.You must ensure that all pastry staff achieves high productivity at all times.Your prime responsibility is to maintain and improve standards in quality of food and service, planning, organizing, delegating, controlling and giving feedback to your immediate superior and in the overall management of the kitchen on a daily basis.To estimate food cost for all staff food for staff cafeteria and to ensure the food quality standard are met and to monitor staffing at staff cafeteria.Upon receiving the daily food items (fresh and dry), must double check the correct quality and quantity according to the requirements.Maintain standards and give feedback to the Head Chef regarding daily kitchen management, including planning, organizing, delegating, and controlling tasks.To perform and additional duties and responsibilities as may be required by the management.