1. Assists head chef in menu planning and recipe development.
2. Oversees kitchen operations in absence of head chef.
3. Manages food preparation, cooking, and plating.
4. Supervises kitchen staff, assigning tasks and providing guidance.
5. Ensures food quality, presentation, and consistency.
6. Monitors inventory and orders supplies as needed.
7. Maintains kitchen cleanliness and sanitation.
8. Implements food safety standards and regulations.
9. Assists in training and development of kitchen staff.
10. Supports head chef in administrative tasks and scheduling.






Sous Chef