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Core responsibilities

• Food preparation: Prepare ingredients and cook meals, including specialized dishes, while following recipes and standards. This involves tasks like chopping, slicing, and assembling meals.
• Kitchen leadership: Supervise and coordinate junior cooks and kitchen staff, assisting with their training and delegating tasks.
• Sanitation and safety: Enforce and maintain all food hygiene, food safety, and sanitation procedures, including cleanliness of the workspace and equipment.
• Menu and inventory management: Assist with menu planning, check the quality of incoming food, monitor inventory, and place orders for supplies.
• Quality control: Ensure food quality, consistency, and proper portion sizes are maintained according to recipes and standards.
• Operational support: Monitor and maintain kitchen equipment, manage daily production lists, and assist with other kitchen duties as needed, such as buffets or special events.