Job Description

Responsibilities: Kitchen Management: Assist the executive chef in planning and organizing kitchen operations. Supervise and coordinate kitchen staff, ensuring a well-organized and efficient team. Implement and maintain kitchen policies and procedures. Food Preparation: Take a hands-on approach to culinary tasks, including cooking, food preparation, and presentation. Ensure that all dishes are prepared according to the restaurant\'s standards and recipes. Monitor portion control and food wastage to maintain cost control. Menu Development: Collaborate with the executive chef in developing new menu items and specials. Contribute ideas for menu improvement and adaptation to meet customer preferences. Keep abreast of culinary trends and incorporate innovative ideas into the menu. Quality Control: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks on ingredients and finished dishes. Address and resolve any issues related to food quality or consistency. Staff Training: Train and mentor kitchen staff, ensuring they adhere to established culinary standards. Conduct regular training sessions to update staff on new techniques or menu items. Foster a positive and collaborative work environment. Ordering and Inventory: Assist in managing kitchen inventory, including ordering supplies and ingredients. Monitor stock levels and ensure proper rotation of perishable items. Work to minimize waste and maintain cost-effective practices. Safety and Sanitation: Ensure adherence to all health and safety regulations in the kitchen. Implement and enforce proper sanitation practices. Conduct regular inspections to maintain a clean and organized kitchen.

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