Prepare and cook dishes according to the restaurant’s standards and recipes.
• Supervise and train commis chefs and junior kitchen staff in their section.
• Ensure food quality, consistency, and presentation meet expectations.
• Maintain kitchen hygiene, safety, and sanitation standards.
• Manage stock levels and order ingredients as needed.
• Collaborate with the Sous Chef and Head Chef to develop new menu items.
• Monitor food waste and implement cost-control measures.
• Ensure compliance with health and safety regulations.