You must be a hands on person and ready to pitch in at various stations. You will lead the production team and will be responsible for variety of tasks that includes:

• ensuring that daily /weekend store requirements for kitchen / grill / operations / bakery and butchery are properly made and checked.
• replenishing during Breakfast/Mid-Morning meals/Lunch/Mid-Evening meals/Dinner and Night meals are provided smoothly during the service hours and advertised menu items are sufficient in quantity up to the closing service time.
• ensuring sufficient supplies are available seven days a week for the production operations.
• ensuring that the temperature of the food and food equipment are maintained according to the departmental quality indicators.
• coordinating with Executive Chef regarding production staff duty schedules and ensuring that sufficient cooking/cleaning staffs are available throughout the week.
• ensuring main kitchen/ grill area/ butchery area/ fridges/ bakery and bakery equipment are clean as per the schedule and established process.
• following and maintaining food production processes and guidelines in line with the department management policies and procedures.
• planning and conducting on-the job training sessions for production staff on monthly basis.
• assisting management in planning of new kitchen facilities, menu themes and operational parameters.
• assisting the Executive Chef in recruiting production staff.