The posting
Key Responsibilities
- Supervision & Leadership:Manage and motivate kitchen staff, assign tasks, oversee cooking stations, and act as the second-in-command.
- Food Preparation & Quality:Ensure food is prepared according to recipes and standards, and maintain the highest quality and presentation.
- Menu Development:Assist the executive chef in planning menus, creating new dishes, and pricing menu items.
- Inventory Management:Track inventory, order supplies from vendors, and ensure sufficient quantities of ingredients are on hand.
- Staff Training & Scheduling:Train and develop new kitchen employees, and create staff work schedules.
- Kitchen Operations:Manage kitchen workflow and equipment, ensuring a smooth and efficient operation.
- Safety & Sanitation:Ensure all health and safety standards and regulations are followed by the staff and in the kitchen environment.



