Job Summary
Supports the Head Chef in executing menus, supervising line cooks, and ensuring efficient and smooth kitchen operations.
Responsibilities
- Execute menu items accurately and consistently to maintain quality standards and customer satisfaction
- Supervise line cooks to ensure timely preparation and delivery of dishes during service
- Train junior staff on cooking techniques, kitchen procedures, and safety protocols to enhance team performance
- Organize kitchen workflow and resources to optimize operational efficiency and minimize delays
- Enforce food safety practices to maintain hygiene standards and comply with regulatory requirements
Required competencies and certifications
- Culinary diploma or equivalent training
- Knowledge of food safety practices
Preferred competencies and qualifications
- 3-5 years of kitchen experience
- Ability to supervise and train junior staff
- Strong cooking and organizational skills
