- To ensure that staff meets standards of cleanliness and sanitation. Staff must wear clean clothes and observe high standards of hygiene.
- To ensure staff handling of kitchen equipment to protect getting communicable diseases due to unhygienic handling of equipment
- Supervises the staff cleaning the kitchenware and silverware, as well as the floors and walls of the kitchen, to ensure they adhere to regulations. To inspect work areas such as the kitchen, storeroom, appliances and equipment to ensure they are up to standard
- Ensures that all information is duly passed on to the applicable departments
- Ensures the brand's reference standards are properly applied
- In conjunction with the Executive Chef, prepare the area and tool to be met HACCP hygiene regulations
- Is responsible for keeping equipment in good condition, for keeping machinery and appliances in reliable working order, and for following up technical maintenance.
- Attends meetings of Department
- Passes on the management team's decisions
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