Support the head chef in planning and directing food preparation.
Step in to lead the kitchen in the head chef's absence.
2. Supervise Kitchen Staff
Oversee line cooks, prep cooks, and other kitchen staff.
Ensure food is prepared to quality standards and timelines.
3. Menu Planning and Development
Contribute ideas for new dishes or seasonal menus.
Help with recipe development and food presentation.
4. Inventory and Stock Management
Monitor stock levels and order supplies as needed.
Check deliveries and ensure ingredients are stored properly.
5. Maintain Hygiene and Safety Standards
Ensure all food safety and hygiene protocols are followed.
Train staff on proper food handling and kitchen cleanliness.
6. Quality Control
Taste and inspect dishes before they are served.
Maintain consistency in taste, portion size, and presentation.
7. Staff Training and Development
Train new kitchen staff and provide ongoing coaching.
Motivate and guide team members to maintain high performance.
8. Cost Control and Waste Management
Minimize food wastage and manage kitchen budget effectively.
Work on portion control and cost-saving initiatives.
9. Coordinate with Front-of-House Staff
Communicate with service staff to ensure smooth operations.
Address special requests or dietary restrictions from customers.
10. Problem Solving
Quickly address kitchen issues or staff concerns.
Step in to assist during high-demand periods or emergencies.
Any other work as assigned by the superior.
Beware of fraud agents! do not pay money to get a job
MNCJobz.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.