• Kitchen Operations
  Oversee daily food preparation, coordinate the flow of service, and assume full responsibility for kitchen operations when the Head Chef is absent
• Quality and Compliance
  Maintain consistent standards in taste and presentation while ensuring full compliance with food safety requirements and HACCP hygiene procedures
• Team Supervision
  Provide training and guidance to kitchen staff, prepare work schedules, and promote a collaborative working environment
• Stock and Cost Management
  Monitor inventory levels, manage ingredient requests, reduce food waste, and ensure operations remain within the allocated departmental budget