Support the Executive Chef in managing daily kitchen operations, ensuring high standards of food quality, safety, and efficient service.
Key Responsibilities
- Assist in daily kitchen operations, food preparation, plating, and menu execution.
- Supervise, train, and support kitchen staff.
- Ensure consistent food quality and presentation according to company standards.
- Maintain food safety, hygiene, and cleanliness standards.
- Manage kitchen inventory and ensure sufficient stock and supplies.
- Support food cost control and minimize wastage.
- Ensure proper use and maintenance of kitchen equipment.
- Maintain discipline and a positive working environment.
- Coordinate with other departments to ensure smooth operations.
- Support new menu development and culinary initiatives.
- Resolve operational issues within the kitchen team.
- Take charge of kitchen operations in the Head/Executive Chef’s absence.
