Kitchen Operations
- Assist the Executive Sous Chef and Executive Chef in managing daily kitchen operations
- Ensure all dishes are prepared and presented according to established standards
- Supervise food preparation during service periods to ensure consistency and quality
- Coordinate with other kitchen sections for smooth service flow
Food Quality & Hygiene
- Maintain high standards of food quality, taste, and presentation
- Ensure compliance with HACCP, food safety, and hygiene regulations
- Conduct regular checks on cleanliness, storage, and food handling practices
- Minimize food wastage and follow proper stock rotation (FIFO)
Team Leadership & Development
- Supervise and guide kitchen colleagues during shifts
- Train and coach commis chefs
- Support onboarding and skill development of new kitchen team members
- Foster teamwork, discipline, and a positive kitchen culture
Cost Control & Administration
- Assist in controlling food costs, portioning, and inventory management
- Support stock-taking and proper use of kitchen equipment
- Report operational issues and improvement ideas to senior chefs
- Ensure recipes and preparation methods are followed accurately
Menu & Innovation Support
- Assist in menu planning, tastings, and special event preparations
- Contribute ideas for menu improvement and presentation enhancement
- Support banquet, event, and special promotion requirements