- Ensure the highest quality of food produced in line with Company Standards
- Source and develop new products applicable to local market, regional specialties and Japanese culture
- Create and implement new products, dishes, menus
- Maintain/monitor labor & food costs in line with the Hotel’s requirements
- Coordinate operation and achieve consistency in quality of food, production, presentation
- Control cost on food by standard recipes, update cost, purchasing spec, menu costing, menu engineering,
- Undertake daily food ordering following guidelines and procedures establish by purchasing manager and executive chef
- Organize daily kitchen team meeting to maintain standards and operations
- Train and develop the kitchen team
- Follow Hotel’s Food Hygiene standards,