Job Description
Key Responsibilities
Culinary Execution & Quality
Supervise daily food preparation and service to ensure consistent taste, presentation, and portion control.
Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.
Ensure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen.
Operational Efficiency & Resource Use
Support stock control, ingredient rotation, waste reduction, and accurate portioning to align with cost targets.
Assist with daily prep planning, production schedules, and equipment organization.
Report operational needs, maintenance issues, or workflow gaps to the Chef de Cuisine.
Lead kitchen staff during service periods, providing instructions, coordination, and hands‑on support.
Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef. <...