Roles and Responsibilities:
- Assist the Head Chef in overseeing all kitchen operations, ensuring smooth and efficient workflow.
- Manage and develop the culinary team, providing training, guidance, and motivation.
- Collaborate in menu planning, recipe development, and cost control strategies.
- Maintain the highest standards of food quality, presentation, and consistency.
- Ensure compliance with health, safety, and sanitation regulations.
- Manage inventory, place orders, and control food costs.
- Assist in the recruitment and selection of kitchen staff.