• 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.
• Hires and trains new kitchen employees to restaurant and kitchen standards.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervise all food preparation and presentation to ensure quality and restaurant standards.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists head chef with menu creation

• Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.

• 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.
• Hires and trains new kitchen employees to restaurant and kitchen standards.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervise all food preparation and presentation to ensure quality and restaurant standards.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists head chef with menu creation

• Maintain a high standard as specified work in accordance with the Head Chef’s
• Instructions.
• To keep high standards of personal hygiene, clean uniform and overall camaraderie,
• To keep high standards of cleanliness on section were employed, also to assist in any
• Job regarding hygiene, cleanliness asked for by Sous Chefs/ Executive Chef.
• To report any maintenance issues to the Head Chef immediately.
• To monitor stock movement and responsible for ordering on my section

• Ensuring adequacy of supplies at the cooking stations,
• Preparing ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes,
• Enforce strict health and hygiene standards.
• Helping the sous chef and Head chef to develop new dishes & Menus
• Monitoring portion & Waste control to maintain profit margin

• Ensuring good hygiene and health and safety at all times
• Preparing ingredients for the team
• Measuring dish ingredients and portion sizes
• Helping with deliveries of stock

• Ensuring adequacy of supplies at the cooking stations,
• Preparing ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes,
• Enforce strict health and hygiene standards.
• Helping the Sous Chef and head Chef to develop new dishes & Menus
• Monitoring Portion & Waste control to maintain profit margin.

• Cooking food in various utensils or grillers
• Maintain good standards of hygiene in the unit and personal hygiene,
• Handle food in a hygienic manner, as laid down in current legislation,
• Clean working area as a Necessary.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

• Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.

• Setting up workstations with all needed ingredients and cooking equipment
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cooking food in various utensils or Grillers
• Check food while cooking to stir or turn,
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly

• Setting up workstations with all needed ingredients and cooking equipment
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cooking food in various utensils or Grillers
• Check food while cooking to stir or turn,
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly