Responsible for control production, taste, and cost within the budget in order to kitchen operation and food quality align with company system and Hong Kong fisherman food standard system, respond customer’s satisfaction, while the cost is still in expectation for highest profit.
1. Always check quality and quantity of materials, cleanliness, taste, food’s look, also the delivery standard.
2. Compare menu and materials cost, also be partner with F&B Purchasing to share idea on materials and market price.
3. Open minded to get informed/opinion shared on team performance and make agreement with team to improve.
4. Forecast manpower, materials, operation plan, remind team to aware of risky result if ignore, also manage team to perform smoothly.
5. Monitor team to always work as standard system, also schedule the training on regulation of all standard systems every month (topic circulation).