Roles & Responsibilities

• Assist the Head Chef in managing daily kitchen operations

• Supervise and coordinate kitchen staff to ensure smooth workflow

• Maintain high standards of food quality, presentation, and hygiene

• Monitor food preparation to ensure consistency and taste standards

• Ensure compliance with food safety and sanitation regulations

• Support menu planning, recipe development, and cost control

• Manage inventory, stock levels, and ordering of kitchen supplies

• Train and mentor junior kitchen staff

• Handle kitchen operations in the absence of the Head Chef

• Ensure timely preparation and service during peak hours