1) Take full ownership of the kitchen with a focus on intercontinental dishes.

2) Prepare and present dishes that reflect diverse global cuisines, ensuring consistency and quality.

3) Train, mentor, and guide junior kitchen staff, ensuring they are skilled in the preparation and presentation of food and maintaining kitchen standards.

4) Manage inventory, minimize food waste, and ensure efficient use of ingredients.

5) Maintain cleanliness, organization, and smooth operation of the kitchen.

6) Assist during service in plating, quality control, and timely execution of dishes.

7) Ensure the kitchen meets all hygiene and food safety standards