Position Summary
supporting the Head Chef in managing daily culinary operations. Ensuring high-quality food preparation, maintains kitchen standards, supervises staff, and helps create a productive and efficient work environment.


Key Responsibilities


1. Kitchen Operations
*Assist the Head Chef in planning and directing food preparation.
*Oversee daily kitchen activities to ensure smooth service.
*Ensure all dishes are prepared and presented according to standards.
*Step in to lead the kitchen in the absence of the Head Chef.
2. Food Preparation & Quality Control
*Prepare, cook, and plate dishes to high standards.
*Monitor food quality, taste, and presentation.
*Ensure consistency in recipes and portion sizes.
*Manage food storage and minimize waste.
3. Staff Supervision & Training
*Supervise and coordinate kitchen staff.
*Train new kitchen employees.
*Create staff schedules and manage shift assignments.
*Foster a positive and collaborative team environment.
4. Inventory & Cost Control
*Monitor stock levels and order supplies as needed.
*Assist with inventory management and supplier coordination.
*Control food costs and maintain budget targets.
5. Health & Safety Compliance
*Ensure compliance with food safety regulations.
*Maintain cleanliness and organization of kitchen areas.
*Enforce hygiene and sanitation standards.
Required Skills & Qualifications
*Proven experience as senior line cook.
*Strong culinary knowledge and cooking techniques.
*Leadership and team management skills.
*Excellent organizational and time-management abilities.
*Knowledge of food safety regulations and kitchen best practices.
*Ability to work under pressure in a fast-paced environment.
*Culinary degree or relevant certification (preferred).
Work Environment
*Fast-paced kitchen setting
*Requires standing for extended periods.
*Evening, weekend, and holiday shifts may be required.