Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.
Leads kitchen team in chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
•Keeps cooking stations stocked, especially before and during prime operation hours