● Leads kitchen team in chef's absence
● Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
● Oversees and organizes kitchen stock and ingredients
● Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
● Keeps cooking stations stocked, especially before and during prime operation hours
● Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
● Supervises all food preparation and presentation to ensure quality and restaurant standards
● Works with head chef to maintain kitchen organization, staff ability, and training opportunities
● Verifies that food storage units all meet standards and are consistently well-managed
● Assists head chef with menu creation
● Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing