• Leads kitchen team & Entire Operations in Executive Chefs absence
• Provides training and guidance to Sous Chef, Chef de Partie and Cooks not limited to line cooking, food preparation and dish plating
• Oversees and organizes kitchen stock and ingredients
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
• Resolve issues as they arise so that customers continue to receive their orders in a timely manner
• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• 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
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well- managed
• Assists Executive Chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Must have excellent attention to detail, as they must ensure that all food is prepared to high quality and presentation standards.
• Possess a deep understanding of different flavor profiles, ingredient combinations, and food pairings to create unique dishes.
• Possess an acute sense of taste and smell, enabling them to detect even subtle variations in flavor and texture.
• Demonstrate strong conflict resolution skills and be able to handle customer complaints and other issues in a professional and effective manner.

Skills

• Knowledge of Restaurant Regulations, Procedures and New Trends
• Leadership, Management, Positivity to Learn and Train Staff
• Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills
• Working Knowledge of Various Computer Skills and Program Knowledge, MSOffice
• Decision making and Handles pressure well
• Knowledge of various Cooking Methods, Ingredients, and Procedures
• Familiarity with industry’s best practices
• Leadership, Creativity & Hand-eye coordination
• Time-management skills
• Deals with uncertainty