Oversee all the kitchen operations and make sure that food standards are adhered to.In charge of food cost and overhead cost controls.Ensure that all the food being sold are of good quality and fresh by regular monitoring on daily stock level and ordering patternsIn charge of Trainings of the kitchen team on food production and quality.Ensure the highest level of hygiene is achieved in the kitchen through administering general cleaning and proper records.Guide in branch labor optimization.Give clear and timely communication to the team.Ensure that all menu items are available for sale.