Job Scope

Oversees daily food preparation and assigned tasks, ensuring they align with the restaurant's established standards and quality.

• Executes daily responsibilities as per instructions and guidance from direct supervisors.
• Supervises and provides direction to junior staff members.
• Accurately assesses daily production requirements and evaluates the quality of raw and prepared foods to maintain set standards.
• Ensures food production, preparation, and presentation consistently meet the highest quality standards.
• Strives to maintain guest satisfaction while optimizing quality, operating efficiency, and food costs.
• Demonstrates comprehensive knowledge of standard procedures and policies related to food preparation, storage, receiving, and sanitation practices.
• Maintains full awareness of all menu offerings, including recipes, preparation techniques, and presentation guidelines.
• Adheres to best practices for food preservation and ensures proper handling of food items at appropriate temperatures.
• Takes personal responsibility for maintaining hygiene, safety, and proper use of kitchen equipment and tools.
• Engages in daily consultations with the Head Chef regarding operational needs, upcoming events, and last-minute changes.
• Sets a strong example for personal hygiene and cleanliness both during and outside of work hours.