- Coordinating with the restaurant manager, the restaurant chef, to supervise the entire work of kitchen staff and food processing.
- Stand main pan
- Directing the preparation of menus in the restaurant.
- Supervising and responsible for professional training for kitchen staff.
- Ensure accuracy, consistency in quantity, quality, and presentation of products at the restaurant.
- Standardization of recipes, methods of preparation and processing of food. Establish standard kitchen procedures.
