Job Description
Key Responsibilities
- Assist the Head Chef in planning, preparing, and presenting menus according to the restaurant or outlet standards
- Supervise and coordinate daily kitchen activities, ensuring smooth workflow and timely service
- Oversee the preparation of food, maintaining high standards of quality, taste, and presentation
- Train, guide, and motivate kitchen staff, including line cooks, commi chefs, and kitchen assistants
- Monitor inventory, control food costs, and manage supplies efficiently
- Ensure strict compliance with hygiene, sanitation, and food safety standards
- Assist in developing new recipes, menu items, and special promotions
- Manage kitchen schedules, delegating tasks effectively to ensure efficiency
- Handle kitchen operations in the absence of the Head Chef
- Coordinate with other departments for smooth service during peak hours or special events
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