Key Responsibilities 1. Kitchen Operations - Prepare and cook menu items according to western foods recipes and SFA standards - Supervise mise en place and ensure consistent food quality, portioning, and presentation - Manage kitchen operations during service hours, including during Head Chef's off days - Monitor cooking times, temperatures, and food safety compliance per SFA guidelines 2. Staff Supervision & Training - Lead, train, and schedule kitchen crew, cooks, and kitchen assistants - Delegate tasks and monitor staff performance during shifts Conduct on-the-job training on hygiene, knife skills, and cooking techniques 3. Inventory & Cost Control - Assist in stock ordering, receiving, and inventory checks to minimize wastage - Monitor food cost and portion control to meet budget targets - Report equipment breakdowns and maintenance needs to management 4. Hygiene & Safety Compliance - Enforce NEA/SFA hygiene standards: hand washing, cross-contamination prevention, storage - Ensure ...