Coordinate and actually participate in the preparation and cooking of food items to produce and serve high level of food quality, taste and presentation
Supervise the food being cooked, guide the kitchen team, watch the dishes’ presentation and make sure food is served on time and as per recipe standards
Maintain order and discipline in the kitchen during working hours
Build and maintain effective operation relationship with the Outlet Manager and effective communication between kitchen and service team
Enforce the hygiene, safety and sanitary regulations during the different stages of food preparation
Organize the day-to-day work in the kitchen
Check regularly the food inventory and order supplies in coordination with the Head Chef
Train the kitchen team on the menu items and give them feedback on their performance
Assist the Head Chef in budgeting, food cost control and other administrative tasks
