1 Works alongside Executive Chef to manage daily kitchen activities.
2 Including overseeing staff, aiding with menu preparation. Ensuring food quality and freshness, and monitoring ordering and stocking.
3 Provides meal quality and consistency by following designated recipes.
4 Leads kitchen team in cook’s absence.
5 Provides guidance to junior kitchen staff members to food preparation dish presentation.
6 Oversees and organizes Kitchen stock and ingredients.
7 Ensure a first in, first out food rotation system and verifies all food products are properly dated and organized for quality assurance.
8 Supervises all food preparation and presentation to ensure quality and Restaurant standards.
9 Works with Executive chef to maintain kitchen organization, staff ability, and training opportunities.
10 Assists executive chef with menu creation.
11 Coordinates with restaurant management team on supply ordering budget and kitchen efficiency and staffing.