• Plan, develop and maintains the values and performance of the departmental operations Manual to ensure an efficient operation of the department in accordance with the restaurants' policies & procedures.
•Train and providing a consistently high standard of food preparation and presentation, to ensure that guest needs and wants as well as expectations
• Lead or establishing the outlet by providing the MENU and standards of food, Menu budget calculating, health facts and services advise required by each outlet
• Wide knowledge of foods and the methods of preparation and the standard recipe for every menu items in any kitchen and follows the procedures at all times.
• To cooperate with staffs whenever necessary regarding operational problems.
• Complete knowledge of kitchen operational procedures of all equipment in the kitchen and train accordingly and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To develop, prepare and brief in regular meetings and briefings as scheduled.
• Must understand and stand by all safety rules, emergency procedures and fire revelation regulations.
• Contributes in any scheduled to now the detail or familiar with operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• Plan and development program, that may improve personal or departmental standards.
• To understand and keep to the restaurants' policies and procedures.
• React and follow up for making sure any changes in the Food and Beverage function and arrangements

Require at least culinary-related degree, diploma or certificate
5+ years of experience in a similar position.
Ability to manage an entire kitchen
Budgeting skills to control costs such as food cost, operating equipment costs
Good english skills and leadership skills