Primary Responsibility:
- Act as the kitchen's lead in the absence of the Executive Chef, ensuring smooth and efficient operations.
Key Duties and Responsibilities:
- Mise en Place:Ensure all stations are set up and ingredients are prepped for service.
Maintain an organized and clean workspace.
- Quality Control:Monitor the preparation and presentation of dishes to ensure high standards.
Conduct regular checks to maintain consistency and quality.
- Hygiene:Enforce strict hygiene standards and practices.
Conduct regular sanitation checks to ensure compliance with health regulations.
- Service Flow:Oversee the flow of service to ensure timely and efficient delivery of dishes.
Coordinate with front-of-house staff to ensure seamless service.
- Research and Development (R&D) of New Dishes:Collaborate with the Executive Chef to develop and test new menu items.
Experiment with new recipes and techniques to enhance the menu.
- Discipline and Mentorship:Provide guidance and training to junior staff.
Enforce kitchen rules and ensure all staff adhere to standards and procedures.
- Ordering and Inventory Management:Manage inventory and place orders for ingredients and supplies.
Ensure stock levels are maintained and minimize waste.
- Food Cost Management:Monitor food costs and work to minimize expenses without compromising quality.
Implement cost-control measures and ensure accurate reporting.
- Guest Relations:Interact with guests as needed to address any concerns or special requests.
Ensure guest satisfaction by maintaining high standards of food and service.
