Job Description
Manage and oversee a specific section of the kitchen (e.g., grill, sauté, pastry, or cold kitchen)
Prepare and cook menu items in accordance with the restaurant’s recipes and quality standards
Ensure proper food preparation, portioning, and presentation
Maintain cleanliness and organization of the kitchen section at all times
Assist in monitoring stock levels and ensuring proper storage of ingredients
Support the Sous Chef and Head Chef in daily kitchen operations
Train and guide junior kitchen staff such as Commis Chefs
Ensure compliance with food safety and hygiene standards
Assist in maintaining consistency and efficiency during service periods