- Organize and supervise the proper management of the kitchen.
- Monitor, taste, and provide final approval for meals and food products presented to customers.
- Personnel management: selection, placement, and distribution of duties, quality control, work pace, experience, training, and evaluation.
- Planning staff work schedules.
- Monitor timely medical examinations and compliance with other rules and regulations.
- Oversee recipes, raw material usage technology, the production of semi-finished and finished products, and their quality.
- Procurement and receipt of raw materials, semi-finished products, packaging, and auxiliary materials.
- Analyze and monitor the quality and consumption rates of raw materials; monitor raw material inventory, waste percentages, and adherence to write-off standards.
- Ensure compliance with food storage rules and expiration date regulations.
- Ensure and monitor adherence to the operating procedures for production equipment and inventory.
- Organize goods and material stocks, conduct inventory, and report on the results.
- Organize and supervise shift handovers, cleaning and washing processes, disinfection of used equipment, and the sanitation of workspaces, devices, and inventory.
- Analyze production results and provide recommendations for development and improvement of production indicators.
- Develop menus.
