Responsibilities:
Kitchen Management: Collaborate with the Executive Chef to manage kitchen operations, including food preparation, cooking, and plating. Assist in creating and implementing efficient kitchen workflows and processes.
Supervision and Training: Supervise and train kitchen staff, including cooks, chefs, and kitchen assistants. Provide guidance, feedback, and coaching to ensure consistent performance and skill development.
Recipe Execution: Oversee the accurate and consistent execution of recipes, ensuring that each dish meets the restaurant's quality standards. Monitor cooking times, techniques, and presentation to maintain culinary excellence.
Inventory Management: Assist in managing kitchen inventory, including ingredients, supplies, and equipment. Monitor inventory levels, place orders, and ensure proper storage to minimize waste.
Quality Control: Taste and inspect dishes for flavor, texture, and presentation to ensure they meet the restaurant's standards. Address any issues or deviations from recipes promptly and effectively.
Food Safety and Hygiene: Enforce strict adherence to food safety and hygiene standards in compliance with regulations. Monitor kitchen cleanliness, sanitation, and proper handling of ingredients.
Line Management: Supervise the kitchen line during service, coordinating the timing and plating of dishes to ensure smooth operations.
Assistance to Executive Chef: Support the Executive Chef in menu development, dish innovation, and culinary initiatives. Assume leadership responsibilities in the absence of the Executive Chef.
Communication: Foster clear and effective communication among kitchen staff and between the kitchen and front-of-house teams. Relay any menu changes, special requests, or updates to the team.
Collaboration: Collaborate with other kitchen staff, including servers and food runners, to ensure seamless service. Work closely with the front-of-house team to address any guest feedback or preferences.
Organization: Help organize and maintain the kitchen, ensuring that all equipment, utensils, and workstations are clean and functional.
Adaptability: Adapt to changing kitchen dynamics, high-pressure situations, and evolving guest preferences.
Leadership: Lead by example, maintaining a positive and professional attitude while motivating the kitchen team