Responsibilities
- Oversee and manage the assigned kitchen section effectively.
- Ensure seamless daily operations while upholding established quality standards.
- Prepare and cook dishes as required by daily business demands.
- Arrive on time for all shifts wearing the proper uniform and identification.
- Collaborate with the Chef de Partie to plan shift activities, including mise-en-place and service execution.
- Follow instructions from the Chef de Partie accurately and efficiently.
- Assist in preparing daily requisitions for wine, dry goods, and food, along with kitchen transfers, for executive approval to maintain optimal stock turnover.
- Foster positive team dynamics and support colleague motivation.
- Adhere strictly to recipe specifications for portion size, quantity, and quality as defined in the recipe index.
- Complete daily checklists covering mise-en-place and food storage procedures.
- Attend daily and monthly kitchen meetings, as well as other sessions called by senior leadership.
- Report equipment malfunctions to the Chef de cuisine and verify that repairs are completed.
- Review the main information board regularly for updates on banquets or operational changes.
- Maintain a clean, organized, and sanitary work environment at all times.
- Ensure clear and accurate handover of information to the incoming shift.
- Document incidents of accidents or illness in the logbook and notify senior management.
- Supervise Commis Chefs on hygiene practices and adherence to protocols.
- Support the Chef de cuisine in developing new menu concepts and recipes.
- Fully understand and comply with company policies on fire safety, hygiene, and workplace safety.
Other
This job description is not exhaustive. Additional duties of similar scope and level may be assigned on either a temporary or permanent basis as operational needs require.
