Responsible for managing and operating an assigned section of the kitchen, ensuring all Western dishes are prepared and presented according to the establishment’s standards for quality, taste, presentation, hygiene, and food safety.
Key Responsibilities
Prepare and cook Western dishes according to standardized recipes and presentation guidelines.
Manage the assigned kitchen section, including mise en place, preparation, cooking, and plating.
Ensure consistent food quality, portion control, taste, and presentation.
Prepare ingredients and ensure sufficient mise en place before service.
Monitor food stock and inform the Sous Chef of shortages or additional requirements.
Maintain proper storage, labeling, and rotation of ingredients using FIFO principles.
Ensure all food preparation and kitchen operations comply with hygiene and food safety standards.
Maintain cleanliness and organization of the assigned workstation, equipment, and surrounding kitchen areas.
Coordinate with other kitchen sections to ensure smooth and timely service.
Assist with menu preparation, recipe development, and daily specials when required.
Train and guide Commis Chefs and kitchen trainees in the assigned section.
Minimize food waste and control food costs through proper handling and portioning.
Check the quality and freshness of ingredients before use.
Follow all company policies, kitchen procedures, and occupational health and safety requirements.
Perform other culinary duties assigned by the Sous Chef or Executive Chef.
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