Responsibilities
- Arrive on time for each shift wearing the required uniform and identification badges.
- Coordinate staff scheduling and workflow to support efficient preparation and service operations.
- Assign duties to junior chefs and verify tasks are completed correctly.
- Submit daily requests for wine, dry goods, food supplies, and internal transfers using designated forms, subject to approval by senior kitchen leadership.
- Foster positive working relationships and encourage team motivation.
- Conduct and confirm understanding of individual training sessions.
- Inspect daily food prep to ensure compliance with recipe specifications, including portion size, volume, and quality.
- Complete daily checklists covering preparation tasks and proper food storage practices.
- Attend daily operational meetings, monthly reviews, and other sessions as directed by senior management.
- Notify the head chef of equipment malfunctions and follow up to confirm repairs are completed.
- Review the main communication board regularly for updates on banquet changes or organizational notices.
- Maintain cleanliness and order in the assigned work area.
- Communicate essential operational details to incoming staff at shift change.
- Document incidents of accidents or illness in the logbook and inform senior kitchen management.
- Monitor junior staff for compliance with personal hygiene standards.
- Support the head chef in developing new recipes and menu concepts.
- Fully understand and comply with company policies on fire safety, hygiene, and workplace safety.
Other
The responsibilities listed above are not exhaustive. Additional duties of similar scope and level may be assigned on either a temporary or permanent basis as operational needs require.
