Supervise kitchen staff, including line cooks, prep cooks, and kitchen porters.
Assist Head-Chef in day-to-day kitchen operations.
Ensure that all kitchen staff adhere to food safety and hygiene standards.
Manage kitchen inventory, including ordering supplies and maintaining stock levels.
Prepare and cook high-quality dishes according to the restaurant’s standards and recipes.
Ensure consistency in taste, presentation, and quality of all dishes served.
Monitor food preparation and production to ensure quality and efficiency.
Assist the Head Chef in developing new menu items and specials.
Provide input on seasonal and specialty menus.
