Kitchen management
- Supervise and lead the kitchen staff, assigning tasks and overseeing all stations during service.
- Manage the daily flow of kitchen operations to ensure efficiency and organization.
- Train new employees and educate the kitchen team on rules and regulations.
- Schedule staff shifts and handle performance reviews or discipline as needed.
- Liaise with front-of-house staff to ensure orders are delivered promptly and correctly.
Food preparation and quality control
- Assist the executive chef in menu planning and creating new recipes.
- Ensure all food is prepared and presented to the highest standards, and that dishes are consistent and high-quality.
- Handle food preparation and cooking, sometimes taking on roles at different stations.
- Maintain a clean and organized kitchen, ensuring it meets health and safety standards.
Administrative duties
- Monitor food costs and control expenses for the kitchen.
- Manage inventory of supplies and order new products when necessary.
- Troubleshoot and resolve any issues that arise with kitchen equipment or operations.
- Take over managerial duties in the absence of the head chef.
