-Mains – main courses can be divided further into fish, roast, grill, fry, and vegetable chefs, depending on the size of the kitchen and complexity of the menu.

-Coordinates daily tasks with the Sous Chef.

-Responsible to supervise junior chefs or commis.

-Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

-Supervision and Coordination:

-Manage inventory, including ordering and rotation.

-Ensure compliance with recipes, portion sizes, and quality standards.

-Maintain kitchen hygiene and cleanliness.

-Communicate effectively with kitchen and other staff.

-Collaborate with other departments for smooth operations.


CDP