Duties:

Staff Management & Leadership:

Assist the Executive Chef in recruiting, training & mentoring sous chefs, line cooks, and kitchen assistants.
Schedule employee shifts to optimize productivity and control labour costs.
Foster a positive, collaborative work environment and manage performance evaluations

Operations & Quality Control:

Ensure consistent food quality, taste, and presentation standards.
Optimize kitchen layouts and workflows to minimize ticket times during rushes.
Support conferencing, banqueting, and special event catering.

Inventory & Financial Management:

Manage food costs, monitor wastage, and ensure accurate portion control.
Oversee inventory levels, place orders with suppliers, and negotiate for optimal pricing.
Track kitchen budgets and generate performance reports for upper management.