Key Responsibilities

• Manage and oversee all culinary operations and food preparation in the assigned section of the kitchen.
• Ensure all dishes are prepared according to the restaurant's standards and recipes, maintaining quality and presentation.
• Supervise and train junior kitchen staff, providing guidance on techniques and best practices for food production.
• Maintain inventory of supplies and ingredients, ensuring stock levels are adequate and minimizing waste.
• Collaborate with the Head Chef to develop new menu items and enhance existing recipes with innovative ideas.

Required Skills

• Proficiency in culinary techniques and food safety regulations.
• Strong organizational skills and ability to manage multiple tasks simultaneously.
• Excellent communication and teamwork abilities to foster collaboration within the kitchen staff.
• Creativity and a passion for food presentation and flavor development.