o Overseeing and directing all aspects of the operation.
o Assist in building an efficient team of employees by taking an active interest in their welfare safety and development.
o Supervise employees ensuring that the correct standards and methods of service are maintained on a daily basis.
o Communicate with other departments to ensure the smooth running of the operation
o Adhere to all kitchen requirements
o Ensure correct quality and quantity of mise-en-place is prepared on a daily basis
o Ensure correct rotation of foodstuffs
o Inspect received products
o Ensure good maintenance of kitchen equipment
o Controlling the pass that all orders are completed quickly, correctly and according to menu specifications
o Garnishing plates before sending them
o Ensuring that the kitchen sections are adequately prepared for each service, assisting where required
o Making sure that the kitchen and its areas are consistently clean and hygienic to the standards especially the stock room and daily fridges
o Assisting in the preparation and service of any new menu and specials
o To step in and cover shifts periodically in the other sections of the kitchen to remain constantly in touch with mise en place and service issues
o Delegating with kitchen sous chef, ensuring full cover on sections when required, or when busy
o Ordering calculated quantities of products in accordance to expected consumption
o Quality controlling all products entering the kitchen, returning where necessary
o Conduct briefings and weekly meetings
o Cooperate with the Restaurant manager and management
o Understand completely policies and procedures, standards, specifications guidelines and training program
o Communicate with team
o Apply with Rules and Regulations
o Adhere to standards of service