Responsible for managing an assigned kitchen section, preparing high-quality dishes, and supporting smooth daily kitchen operations.
Key Responsibilities
- Prepare and cook menu items according to recipes and company standards.
- Ensure consistent food quality, presentation, portioning, and timely service.
- Manage mise en place and maintain adequate stock and inventory.
- Maintain high standards of food safety, hygiene, and cleanliness.
- Monitor cooking times and temperatures to ensure food quality.
- Control food costs and minimize wastage.
- Ensure proper use and maintenance of kitchen equipment.
- Supervise, train, and support junior kitchen staff.
- Coordinate with the kitchen team to ensure smooth operations.
- Assist the Head Chef with menu development and recipe testing.
- Maintain a professional, organized, and positive kitchen environment.
