Key Responsibilities

1. Kitchen Supervision & Food Preparation

• Oversee the kitchen team during daily operations to ensure timely and efficient food preparation.
• Ensure all dishes are prepared according to established recipes and presentation standards.
• Monitor portion control and consistency across all kitchen stations.
• Support the Deputy Executive Chef in implementing menus and kitchen procedures.

2. Staff Coordination & Support

• Assign duties and assist in organizing kitchen workflows for smooth service.
• Guided and supported junior chefs and cooks in executing tasks accurately.
• Help onboard new kitchen staff by demonstrating preparation and safety standards.

3. Hygiene & Food Safety

• Maintain cleanliness and organization of the kitchen area.
• Ensure compliance with hygiene, food handling, and safety standards as per local regulations.
• Report any maintenance issues or equipment malfunctions promptly.

4. Stock Handling & Waste Reduction

• Assist with daily stock checks and ensure proper storage of ingredients.
• Monitor food usage and help minimize waste through efficient preparation practices.
• Support inventory management by informing senior chefs of stock levels and replenishment needs.

5. Communication & Collaboration

• Communicate effectively with service staff and other departments to ensure seamless service.
• Report any issues or challenges in the kitchen to the Deputy Executive Chef.
• Contribute ideas for improving kitchen operations and dish presentation when appropriate.

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