Kitchen management

• Supervise and lead the kitchen staff, assigning tasks and overseeing all stations during service.
• Manage the daily flow of kitchen operations to ensure efficiency and organization.
• Train new employees and educate the kitchen team on rules and regulations.
• Schedule staff shifts and handle performance reviews or discipline as needed.
• Liaise with front-of-house staff to ensure orders are delivered promptly and correctly.

Food preparation and quality control

• Assist the executive chef in menu planning and creating new recipes.
• Ensure all food is prepared and presented to the highest standards, and that dishes are consistent and high-quality.
• Handle food preparation and cooking, sometimes taking on roles at different stations.
• Maintain a clean and organized kitchen, ensuring it meets health and safety standards.

Administrative duties

• Monitor food costs and control expenses for the kitchen.
• Manage inventory of supplies and order new products when necessary.
• Troubleshoot and resolve any issues that arise with kitchen equipment or operations.
• Take over managerial duties in the absence of the head chef.