Main Responsibilities

Kitchen Section Management

• Manage and oversee a specific kitchen section assigned by the Sous Chef or Head Chef
• Ensure smooth operations within the assigned station during service
• Maintain consistency in food quality, taste, and presentation

Food Preparation

• Prepare and cook dishes according to company recipes and standards
• Ensure ingredients are properly prepared and stored
• Assist in daily mise en place preparation

Team Support

• Supervise and guide Commis Chefs and kitchen assistants
• Assist in training junior kitchen staff
• Coordinate with other kitchen sections for smooth service flow

Hygiene & Safety

• Maintain cleanliness and hygiene standards within the assigned section
• Follow SFA food safety regulations and workplace safety standards
• Ensure proper food handling and storage procedures

Inventory & Cost Control

• Monitor stock usage within the assigned section
• Assist in reducing food wastage and controlling kitchen costs
• Report low stock levels to kitchen management