Duties: Support the Sous Chef in managing kitchen operations on a day-to-day basis. Supervise and train Commis Chefs, Demi Chefs de Partie, and other junior staff. Ensure consistent quality and presentation of dishes before service. Assist with inventory management, including ordering and stock rotation. Maintain strict food hygiene, safety, and cleanliness standards (e.g. HACCP). Contribute to menu development and recipe creation as needed. Ensure all food is prepared on time and to standard. Monitor portion and waste control to maintain profit margins. Provide training and guidance to kitchen staff, fostering teamwork and maintaining high productivity levels. Assist in managing kitchen inventory, including ordering supplies, checking deliveries, and maintaining stock levels. Monitor the quality of dishes leaving the kitchen, ensuring they meet the establishment's standards for taste and presentation. Ensure compliance with food safety and health regulations, maintaining a clean and o...