Responsible to assist the head chef in overseeing the kitchen and managing kitchen staff. Roles include developing menus, training staff, and overseeing food preparation.
Responsible to manage and supervises all kitchen staff, includes cooks, prep cooks and dishwashers. Responsible for hiring, training, and scheduling staff, as well as handling any disciplinary actions if required.
To ensure that all food prepared in the kitchen meets the restaurant's quality standards in terms of taste and quality.
The Sous Chef is responsible for creating and managing a budget for the kitchen. They must ensure that the kitchen operates within the budget and that all expenses are properly recorded.
Responsible for maintaining inventory of food, beverages, and supplies. check that the kitchen has enough inventory to meet and avoid running out of critical items.
Responsible to oversee food preparation in the kitchen, ensure that all dishes are prepared with quality and taste in a timely manner.
To ensure that the kitchen complies with all local, state, and federal regulations. This includes health and safety regulations, food handling regulations, and any other relevant regulations.
Ready to work in rotational holidays and ready to work in any shifts.
