Supervise all station employees and ensure they comply consistently with the standard recipes and
serving portions, cooking methods, quality standards, kitchen rules, hygiene regulations, policies and
procedures
Implement security / fire / safety procedures according to the set rules and regulations and report any
incidents to hierarchy
Control all dishes ready for serving to make sure they are produced according to quality, presentation
and time specifications, and take all measures and make prompt decisions to avoid unsatisfactory
products
Record waste items on the revelant forms and accordingly reduce the wastage of products to assist in
cost control
Research, study and suggest new ideas and recipes to the Head Chef that could contribute to
meeting/exceeding the set targets
Follow up on orders with suppliers, receive goods, check specifications, secure appropriate storing and
sign acknowledgment receipts accordingly
Validate the par level needed for all products
Train team members on all key responsibilities in the kitchen and ensure that they comply with the set
statutory regulations
Upsell products while operating in the butcher shop
Assist in carrying out functional supervisory responsibilities that include planning and assigning tasks,
setting deadlines, monitoring results and quality, and relaying team's request to hierarchy