عرمان خان

Control and direct the food preparation process and any other relative activities
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Approve and “polish” dishes before they reach the customer
Plan orders of equipment & ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems & defects
Be fully in charge of hiring, managing and training kitchen staff
Oversee the work of subordinates
Estimate staff’s workload and compensations
Maintain records of payroll and attendance
Comply with nutrition and sanitation regulations and safety standards
Foster a climate of cooperation and respect between co-oworkers

Being in charge of the kitchen when the head chef is not around.

Ensuring high culinary standards are met.

Keeping the kitchen environment safe and hygienic.

Assisting the head chef when it comes to writing menus and creating new recipes.

Being in charge of the purchasing and storage of food.

In charge of kitchen in the absence of Sous chef's.

To report Kitchen Manger and Assist Sous chefs in daily day operation.

To assist the kitchen staff in daily operation.