Assistance in Kitchen Operations: Assist the Sous Chef in managing the kitchen team and daily operations.
Ensure food preparation, cooking, and presentation are in line with the restaurant’s standards.
- Menu Planning and Development: Collaborate with the Sous Chef and other chefs in developing new dishes and menu items.
Ensure all recipes are followed accurately and consistently.
- Training and Supervision: Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards.
Provide guidance and support to maintain high productivity and efficiency.
- Quality Control: Monitor food quality and presentation before it is served to guests.
Ensure all food safety regulations and guidelines are followed.
- Inventory Management: Assist in ordering and maintaining inventory of food and kitchen supplies.
Control food waste and manage kitchen expenses within budgetary guidelines.
- Kitchen Hygiene and Safety: Maintain cleanliness and organization of the kitchen and equipment.
Ensure compliance with sanitation and safety regulations.
- Communication and Collaboration: Coordinate with other departments, such as front-of-house staff, to ensure smooth service.
Communicate effectively with the kitchen team and management.
- Problem Solving and Adaptability: Address any issues that arise in the kitchen promptly and professionally.
Be adaptable and able to handle changing priorities and demands.
- Leadership and Teamwork: Lead by example in professionalism and work ethic.
Foster a positive and collaborative work environment among kitchen staff.
- Continuous Improvement: Stay updated with industry trends and techniques.
Strive for personal and professional growth in culinary skills and knowledge.
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