Work closely with the Executive Chef and Senior Sous Chef to coordinate food production and ensure smooth communication between the kitchen and other departments
Lead the kitchen in preparing dishes to meet service requirements, ensuring all food adheres to recipes and high culinary standards
Ensure all food is stored, prepared, and handled in compliance with food safety regulations and hygiene standards
Maintain inventory of daily food and product needs, communicating with the Executive Chef to ensure adequate supplies
Utilize traditional cooking techniques and the finest local ingredients to create hearty, flavorful dishes that reflect the vibrant surroundings
Manage food preparation and wastage costs by following established methods and ensuring efficiency in the kitchen