- Assist the Head Chef in daily kitchen operations, ensuring the highest quality of food preparation and presentation.
- Supervise kitchen staff, providing training and mentorship to junior chefs and kitchen assistants.
- Manage inventory, ordering supplies, and maintaining stock levels to ensure efficiency.
- Oversee food safety and sanitation standards, ensuring compliance with health regulations.
- Develop and test new recipes, contributing to menu planning and seasonal changes.
- Monitor and control food costs, minimizing waste and maximizing efficiency.
- Ensure consistency in taste and presentation across all dishes.
- Handle kitchen equipment and maintenance issues promptly and effectively.
- Assist in scheduling staff and managing labor costs.
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