CHEF

Key Responsibilities

• : Supervising staff, managing daily prep, and ensuring smooth workflow.
• : Training, scheduling, and leading line cooks and prep staff.
• : Cooking, plating, and ensuring recipe consistency and quality.
• : Inventory control, ordering supplies, and maintaining health/safety standards.
• : Acting as the head chef's right-hand and taking charge when they are away.

Hierarchy

: Head of the entire culinary operation.

: Second-in-command, manages day-to-day execution.

: Responsible for specific kitchen sections.

: Perform core cooking and preparation tasks.