Oversee and manage a specific section of the kitchen, ensuring smooth operations and high-quality food preparation.

Prepare and cook food items according to standardized recipes and portion sizes, maintaining consistency.

Ensure proper food storage and handling procedures are followed to maintain hygiene and prevent spoilage.

Monitor and maintain inventory levels of ingredients and supplies, placing orders as needed.

Train and supervise junior kitchen staff, providing guidance and support to ensure efficient workflow.

Assist in menu planning and development, contributing ideas for new dishes and specials.

Maintain a clean and organized work station, adhering to sanitation standards and safety regulations.

Collaborate with other kitchen staff to ensure timely and efficient food service during peak hours.

Monitor food quality and presentation, making adjustments as needed to meet standards.