Oversee and coordinate the daily operations of the assigned kitchen section.
Prepare and cook food according to established recipes, standards and presentation guidelines.
Supervise and guide Commis Chefs and other team members within the section.
Ensure consistency in food quality, taste, portioning and presentation.
Maintain high standards of cleanliness, hygiene and food safety throughout the kitchen.
Monitor food storage, stock levels and minimise food wastage and unnecessary costs.
Ensure all kitchen equipment and work areas are clean, safe and properly maintained.
Assist the Sous Chef in maintaining smooth kitchen operations and completing other duties as assigned.
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