Filipino cuisine kitchen lead: quality, cost & efficiency

To organize all the resources within the Kitchen and other areas under his responsibilityTo ensure timely preparation of food as per set menu and within the set cost.To ensure quality, quantity and hygienic food is served with particular emphasis on presentation. To try and ensure minimum / no wastage (excess food balance).To plan and cost menus in coordination with the Camp Boss keeping in mind the basic principle of FIFO.To plan for variety of preparations in the menu ensuring the satisfaction of the client and within the set cost norms.To be responsible for allocation of work to other kitchen staff.