Food Preparation & Quality: Prepare, cook, and plate dishes according to standardized recipes, maintaining consistency in taste, quality, and presentation.
Supervision & Leadership: Lead and guide junior cooks, helpers, and dishwashers, including training, scheduling, and assigning tasks.
Operational Management: Manage preparation, inventory levels, stock rotation, and order ingredients to prevent waste.
Hygiene & Safety: Ensure the kitchen, utensils, and equipment are clean, safe, and adhere to food hygiene and safety regulations (e.g., HACCP).
Menu Support: Assist in menu planning, creating new recipes, and introducing seasonal specials
