Responsible for assisting the Executive Chef in overseeing kitchen operations, managing staff, and ensuring the preparation of high-quality dishes.

Assisting the Executive Chef in daily kitchen operations and menu planning.
Fill in for the Executive Chef in their absence, making decisions related to food preparation and kitchen management.
Supervise and participate in the preparation, cooking, and presentation of menu items.
Ensure that dishes are prepared according to recipes and standards for quality and presentation.
Train, mentor, and supervise kitchen staff, including line cooks and prep cooks.
Schedule kitchen staff and manage labor costs effectively.
Monitor food quality and portion sizes to ensure consistency and adherence to standards.
Conduct regular inspections of food storage areas and kitchen equipment.
Assist in managing inventory levels, including ordering and receiving supplies as needed.
Conduct regular inventory counts and maintain accurate records.
Ensure compliance with health and safety regulations, including food handling and sanitation practices.
Promote a safe working environment for all kitchen staff.
Work closely with the front-of-house staff to ensure smooth service and timely delivery of orders.
Contribute to menu development and special events by providing creative input and culinary expertise.

Please send your resume/CV