1. Plan in conjunction with the Production Manager activities, promotions, menu implementations according to the annual marketing plans 2. Ensure that all designated action points from daily briefings operational meetings are being followed by the individuals concerned 3. Ensure that positive working relations with inter departments are fostered, giving cooperation at all times 4. Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations 5. Assist the Production Mgr in compiling the annual plans and budgets 6. Ensure disciplinary and grievance procedures are properly adhered to and followed 7. Be constantly aware of customer’s (B2B and Restaurant) expectations and ever changing needs 8. Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, proper maintenance of equipment and kitchen utensils in the CPU 9. Find ways to improve the efficiency of the operations, which will benefit customers 10. Assist the Finance Department in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards 11. Constantly strive to reduce energy consumption through awareness campaigns within all kitchens 12. Complete all CPU staff appraisals in a timely manner with Production Manager 13. Complete detailed checks of the entire CPU operations during all operational periods taking necessary actions to correct any deviation from quality or established procedural standards 14. Conduct weekly inspections of the CPU 15. Plan, co-ordinate and supervise all menu implementations, promotion in a timely manner as well as proper documentation and filing 16. Prepare weekly work schedule for his subordinates and team with Production Manager 17. Constantly strive to improve CPU operating procedures 18. Be fully responsible for the labour budget of the CPU and provide efficiency or improvement initiatives 19. Create and develop new dishes and recipes by keeping up with the latest market trends 20. Supervises and coordinates the activities and work of the Pastry/ Bakery/Hot Kitchen and Ice cream Chef/Supervisor/Senior and their respective sections’ staff. 21. Perform any other reasonable duties or assigned to other CPU as required by Executive Chef/Production Mgr/OM from time to time.

• Inter CPU and Section communication meetings • Technical knowledge and job skills training for all food produced within his area and the effective use of provided materials • Creates enthusiasm for training and development amongst his subordinates • Motivates and leads by example • Communication of food trends and market needs to his staff • Communication of local requirements, food sanitation laws, safety regulations and other to all staff