Assists the Head Chef in carrying out all aspects of the kitchen’s day‑to‑day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
Helps control and direct the food preparation process efficiently and professionally
Ensures that the kitchen runs on schedule and that food and related services are of a high grade
Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
Helps create meals using new or current culinary inventions or as the business prescribes
Approves and polishes dishes before they are delivered and served to customers
Produces quality menu that could change seasonally as the business requires
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