Oversee all kitchen stations, ensuring consistent quality and presentation of dishes.

Step in for absent chefs, covering various roles from sauce to pastry.

Train and mentor junior kitchen staff, enhancing their culinary skills.

Manage inventory and order supplies, minimizing waste and controlling costs.

Develop new menu items and recipes, incorporating seasonal ingredients.

Ensure compliance with food safety and hygiene standards, maintaining a clean kitchen.

Collaborate with the executive chef on menu planning and special events.

Monitor food preparation techniques, ensuring adherence to recipes.

Troubleshoot kitchen equipment malfunctions, coordinating repairs.

Assist in plating and garnishing dishes, ensuring aesthetic appeal.

Develop new dishes, incorporating seasonal ingredients and culinary trends to keep the menu fresh and appealing.

Proficiently manage various kitchen stations, including grill, sauté, and pastry, ensuring consistent quality.

Maintain high standards for food preparation and presentation, ensuring dishes meet restaurant specifications.

Monitor stock levels, order ingredients, and minimize waste to optimize kitchen efficiency and reduce costs.

Work closely with other chefs and kitchen staff to ensure smooth service and timely execution of orders.

Ensure kitchen equipment is properly maintained and report any malfunctions to the appropriate personnel.

Adhere to strict hygiene and sanitation standards to maintain a clean and safe kitchen environment.

Assist in training new kitchen staff, providing guidance and support to develop their culinary skills.

Follow recipes accurately and consistently to ensure uniform taste and presentation of dishes.

Quickly address and resolve any issues that arise during food preparation or service.