Team Leadership: Oversee daily kitchen operations, providing direction to Sous Chefs, Kitchen Supervisor, Line Cooks, Dispatchers, and Stewards.
Recipe Standardization: Ensure all kitchen staff follow established recipes and portion guidelines to maintain consistency in taste and presentation.
Quality Assurance: Conduct regular checks on dishes to ensure they are prepared and presented in line with the restaurant’s quality standards.
Staff Training: Train kitchen staff on cooking techniques, food safety standards, and proper equipment use.
Kitchen Organization: Ensure the kitchen is properly organized...