Responsibilities:
• Directs food preparation and collaborates with executive chef.
• Actively share ideas, opinions and suggestions to improve the environment and menus.
• Supervise the kitchen section to achieve the required standards set by the Head Chef.
• Train new kitchen employees to meet restaurant and kitchen standards.
• Manage the kitchen team in the executive chef's absence.
• Resolve customer problems and concerns personally.
• Ensure freshness and quality of all menu items.
• Assists head chef with menu creation
• Plan for food design to create a perfect match between the dish’s aspect and its taste
• Assisting with determining food inventory needs, stocking and ordering.
• Taking charge of duties as directed by the head Chef
Requirements:
High School Diploma or higher
Diploma or Higher in Hospitality/Culinary arts is preferred
