•Recommends CAPEX items in reviewing new equipment requirements to ensure quality output and productivity. •Ensures maintenance of equipment to avoid accident and costly repairs •Keeps costs within the assigned budget to ensure profitability by: Conducting market survey •Regularly meets with Hygiene Manager on hygiene/sanitation matters. •Ensures hygiene and cleanliness all around the Kitchen to maintain standard of food safety. •Plans new menus and promotions to constantly provide quality choice of food in all outlets. •Daily reviews guest comments/feedback and identifies their needs. •Works closely with Purchasing Department to ensure ingredients are of consistent quality. •Oversees/personally conducts training to staff on new menus •Goes on market survey regularly •Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service. •Assists with food preparation as required. •Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability. •Interviews applicants for Kitchen positions, and decides on appropriate action •Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance •Provides supervisor with feedback on performance in a constructive manner