Assist the Head Chef in managing all kitchen staff and supervise chefs de partie, demi chefs, and commis chefs
• Assist the Head Chef in managing all kitchen staff • Supervise chefs de partie, demi chefs, and commis chefs • Train, mentor, and motivate junior staff • Ensure discipline, teamwork, and productivity • Oversee cooking and preparation of dishes across all sections • Maintain consistency in taste, presentation, and portion control • Conduct quality checks and ensure menu standards are met • Manage kitchen operations during service, especially peak periods • Coordinate workflow between sections to ensure timely service • Enforce food hygiene, sanitation, and safety regulations • Maintain a clean and organized kitchen • Ensure proper handling of ingredients and equipment • Monitor stock levels and manage ingredient usage • Minimize waste and support cost control measures • Assist in ordering and storage of kitchen supplies • Work with the Head Chef on menu planning and special events • Communicate effectively with front-of-house staff to ensure smooth service • Stay updated with culinary trends and techniques • Support the training and development of kitchen staff
