– Overseeing the kitchen in the absence of the Executive Chef

– Assisting in menu planning and development

– Ensuring that all dishes are prepaapply-d to the highest standard and meet customer expectations

– Managing and training kitchen staff, including line cooks and prep cooks

– Maintaining food safety and sanitation standards

– Ordering and managing food and kitchen supplies

– Collaborating with the Executive Chef to create a positive and productive kitchen environment

– Participating in menu tastings and presentations

Job Details

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