Any related task given by superiorLeads kitchen team in chef\'s absences
Work with the executive chef to produce diversified menus in accordance with the restaurant\'s policy and vision
provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organization for quality assurance
keep cooking station stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standard
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing system to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurants standards
Work with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well managed
Assists head chef with menu creation
Coordination with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing