Assist the Head Chef / Executive Chef in daily kitchen operations.

Supervise kitchen staff and assign duties.

Ensure food preparation and presentation meet company standards.

Maintain food quality, taste, and portion control.

Monitor kitchen hygiene, cleanliness, and food safety standards.

Check stock levels and assist in ordering ingredients.

Train junior chefs and kitchen assistants.

Manage kitchen schedules and staff discipline.

Control food cost, minimize waste, and maintain inventory.

Handle customer special requests and resolve kitchen issues.

Ensure all equipment is working properly.

Take charge of kitchen operations when Head Chef is absent.