repare and cook food according to company recipes and quality standards.
Manage a specific kitchen section such as grill, hot kitchen, pastry, or cold kitchen.
Supervise and guide junior chefs, commis chefs, and kitchen assistants.
Ensure food is prepared on time during service hours.
Maintain cleanliness, hygiene, and food safety standards in the kitchen.
Check freshness and quality of ingredients before use.
Assist in stock control, ordering, and minimizing food wastage.
Support menu development and new dish preparation.
Monitor portion control and presentation standards.
Ensure kitchen equipment is used safely and properly maintained.
Work closely with Head Chef and Sous Chef for smooth kitchen operations.
Maintain discipline, teamwork, and efficiency in the kitchen.
