Core Responsibilities

Kitchen Leadership

• Acts as the right hand of the executive chef.
• Supervises line cooks, prep cooks, and other kitchen staff.
• Provides training, mentoring, and performance feedback.

Food Preparation & Quality Control

• Oversees cooking processes to ensure consistency and presentation.
• Assists in menu planning and recipe development.
• Tastes dishes before service to guarantee standards.

Operational Management

• Coordinates daily kitchen operations and workflow.
• Ensures timely preparation and service during peak hours.
• Manages inventory, ordering supplies, and minimize waste.

Safety & Compliance

• Enforces hygiene, sanitation, and food safety standards.
• Maintains compliance with health regulations and inspections.
• Implements proper storage and label systems.

Problem-Solving & Adaptability

• Steps in when the executive chef is absent.
• Handles unexpected issues such as staff shortages or supply delays.
• Adjusts menus or processes based on customer feedback or seasonal availability.