Duties

• Staff Management & Leadership:
  • Assist the Executive Chef in recruiting, training & mentoring sous chefs, line cooks, and kitchen assistants.
  • Schedule employee shifts to optimize productivity and control labour costs.
  • Foster a positive, collaborative work environment and manage performance evaluations.
• Operations & Quality Control:
  • Ensure consistent food quality, taste, and presentation standards.
  • Optimize kitchen layouts and workflows to minimize ticket times during rushes.
  • Support conferencing, banqueting, and special event catering.
• Inventory & Financial Management:
  • Manage food costs, monitor wastage, and ensure accurate portion control.
  • Oversee inventory levels, place orders with suppliers, and negotiate for optimal pricing.
  • Track kitchen budgets and generate performance reports for upper managemen...