• Lead and guide the staff to deliver the service to the guests according to the Company’s expected quality and standards.

• Guarantee a very clean kitchen.

• Ensure that the kitchen and restaurant are maintained in a clean and presentable manner at all times and free of pests and rodents. Definitely guarantee the food quality and safety, as well as the food safety knowledge according to the Company and Hygiene Bureau Standards.

• Deal with the incidents that may happen in the kitchen effectively, properly and timely. Ensure the effective internal communication.

• Work in the kitchen during peak periods to supervise speed, quality and consistency.

• Check and make full preparation of the stock before the operational hour, and check the quantity of damage when the operation finishes.

• Monitor work flows and staff roster to minimize the labor costs effectively.

• Ensure the kitchen security controls are in place. Keep the emergency exit without let or hindrance and use the facilities and equipment properly. Do the daily close check carefully.

• Be responsible for delivering the change of products and the operation standards to the staff and doing the related training.

• Review monthly stock-take and explain variances to management’s satisfaction.

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