Assist the Head Chef in planning and preparing menus.
Supervise and guide kitchen staff during food preparation and service.
Ensure all dishes are prepared according to quality and presentation standards.
Monitor food stock, reduce waste, and assist in inventory control.
Maintain high standards of hygiene, cleanliness, and safety in the kitchen.
Train and support junior kitchen staff to improve efficiency.
Step in to lead the kitchen team in the absence of the Head Chef.
Ensure compliance with food safety and health regulations.
Assist in cost control, portion management, and maintaining profitability.
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