Manage and take full responsibility for an assigned kitchen section (e.g., grill, sauté, pastry, larder)

Prepare, cook, and present dishes according to established recipes and standards

Ensure consistency, quality, and portion control for all dishes from the section

Supervise and guide Commis Chefs and kitchen assistants within the section

Maintain cleanliness, organization, and food safety standards (HACCP)

Monitor stock levels, assist with ordering, and minimize waste

Ensure proper use and maintenance of kitchen equipment

Work closely with other sections to ensure smooth service

Assist with menu development and daily specials when required

Comply with health, safety, and sanitation regulations at all times