◦Through a hands on approach, maintain & improve standard of product,To assist Head Chef in overall management and control of the Kitchen, to ensure that the food department’s revenue and profit targets are met. To adhere to company H&S Policies and maintain general cleanliness of the Kitchen. To develop the skills of the brigade and help develop people

To quickly and authoritatively delegate job tasks to a large staff.Responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. To effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles

To be directly in charge of daily functions in the kitchen.Responsible for ensuring the kitchen functions are run efficiently and effectively.Liaison between the restaurant’s customers and its Line Cooks.Dealing with complaints.In charge of coordinating cooking so that all food is delivered by the Wait Staff to the customers at the same time so that each table eats together.Ordering and menu planning. Supervising and training the kitchen staff, preparing and cooking meals to order, demonstrating cooking techniques and proper equipment usage to the kitchen staff, some menu planning and ordering of food and kitchen supplies

Assist Head Chef in meeting and exceeding the company food GP budget.Orders of food stock appropriate to sales level not over ordered.Control wastage and records/ rports all wastage.Assist in monitoring and controlling stock levels.Assure stock rotation is followed and all store rooms/ fridges and freezers are in order.Running of the kitchen on a day to day basis in the absence of the Head Chef.Lead and inspire the brigade to ensure the kitchen runs smoothly at all timesHelp develop the junior chefs.Ensure consistency of produce throughout the kitchen.Supervise service ensuring presentation of food is compliant with restaurant standards

Responsible for overseeing banquet events from start to finish. These events include breakfast buffets, corporate lunch meetings with sandwich platters and individually plated multi-course dinners.Participates in menu development, orders the required ingredients and supplies, supervises junior cooks in food preparation and coordinates the final presentation to the customer.Ensure that the standards of safety of the establishment are followed and bears responsibility for the quality of the final product.