Responsibilities
- Supervise a designated kitchen area, managing food preparation, service execution, and cleanliness protocols.
- Adhere to established procedures, techniques, and recipes as communicated by management.
- Maintain proper storage, labeling, and stock rotation for food, tools, and dry goods.
- Collaborate with sous chefs to manage inventory orders and delivery logistics.
- Support the training and development of junior chefs to meet established quality benchmarks.
- Contribute to menu creation and dish innovation for all food outlets while upholding consistency.
- Participate in initiatives aimed at improving kitchen operations and performance.
- Clearly communicate service details to guests, staff, and visitors when required.
- Respond quickly and effectively to service requests from guests, employees, and visitors.
- Assume additional duties in the absence of a supervisor or senior team member.
- Carry out other assigned tasks, which may include working in alternative departments or dining venues.
