ROLES AND RESPONSIBILITIES:
- Assist head chef to lead daily operations and ensure the kitchen's consistency in delivering high-quality food.
- Control and direct food preparation and coordinate kitchen tasks.
- Train and ensure kitchen staff are equipped to meet daily operations.
- Modify menus or create new ones that meet quality standards and reflect restaurant's theme.
- Determine food inventory needs, taking stock of food and equipment supplies, and doing purchase orders.
- Arrange for equipment purchases and repairs.
- Inventory management and food wastage control.
- Ensure kitchen meets all regulations including food hygiene practices, sanitary and food safety guidelines.
- Perform any other ad-hoc duties as assigned by company
