Duties and Responsibilities• Assist and support the executive chef in routine and additional tasks• Ensure that customers are served well and effectively• Help with the planning of menus and meals• Maintain high food quality and presentation• Supervise the preparation and service of food• Rotate products to avoid spoilage• Handle concerns in the kitchen• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties• Assist to the sales and cuisine team• Monitor food expenditure• Perform product inventory• Help the executive chef to pick and train kitchen personnel• Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Duties and Responsibilities• Provided guidance and support to all kitchen staff• Ensured that all food served is arranged properly and met quality standards• Ensured that all kitchen work is completed within the timelines• Gave instructions to cooking workers on fine points of cooking• Maintained hygiene standards of kitchen and equipment• Directed and instructed kitchen personnel in their individual tasks• Prepared individual orders when requested• Ensured food preparation procedures for quality, uniformity and accurateness• Reviewed delivered product and ensured appropriate storage• Observed employees engaged in portioning, preparing, and and accurateness• Ensured the defined methods of cooking and garnishing