Key Responsibilities:
- Kitchen Management:Assist the Executive Chef in planning and developing menu items.
Oversee and manage kitchen operations in the absence of the Executive Chef.
Ensure all dishes are prepared and presented according to the restaurant's standards.
- Staff Supervision:Supervise and coordinate the activities of kitchen staff, including line cooks, commis chefs, and kitchen assistants.
Provide training and support to junior kitchen staff, ensuring they adhere to proper cooking techniques and hygiene standards.
Conduct performance evaluations and address any staff issues.
- Food Preparation:Oversee food preparation and ensure all dishes are cooked to the highest quality and consistency.
Manage food plating and presentation to ensure dishes meet the restaurant’s aesthetic standards.
Ensure timely and efficient food service during busy periods.
- Inventory and Ordering:Assist in managing inventory levels and ordering supplies as needed.
Monitor food stock and quality, ensuring freshness and proper storage of ingredients.
Control food wastage and manage food costs effectively.
- Health and Safety:Adhere to food safety and sanitation regulations, ensuring the kitchen and food preparation areas are clean and hygienic.
Ensure all kitchen equipment is maintained and used correctly to prevent accidents and injuries.
Implement and follow standard operating procedures for food safety.
- Quality Control:Monitor and maintain the quality of food products, ensuring they meet the restaurant’s standards.
Address and resolve any issues related to food quality or customer complaints promptly.
- Collaboration:Work closely with the Executive Chef to implement new recipes and menu items.
Collaborate with front-of-house staff to ensure smooth communication and service.
