Duties and responsibilities

Menu execution

Prepare and cook dishes according to the restaurant’s standards and recipes, maintaining consistency and quality in every plate.

Section management

Oversee a designated section of the kitchen ensuring efficient operations and timely production of food items.

Ingredient handling

Handle and store ingredients properly, maintaining freshness and adhering to food safety standards.

Quality control

Inspect food items for quality, taste, and presentation before they are served to guests, ensuring they meet the restaurant’s standards of excellence.

Team collaboration

Collaborate with other kitchen staff to coordinate food preparation and maintain a harmonious work environment.

Communication

Communicate effectively with the executive chef and other kitchen team members, relaying information about menu changes, special requests, and ingredient availability.

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