·       Supporting the head chef & able to manage the kitchen in the absence of head chef

·       Managing kitchen staff

·       Assists with developing menus and promotions

·       Supervise kitchen staff

·       Designing menus

·       Maintains food handling and sanitation standards

·       Supervising all food preparation

·       Food safety

·       Order supplies to stock inventory appropriately

·       Produces high quality plates

·       Resolve customer problems and concerns personally

·       Setting budgets

·       Technical cooking skills

·       Training junior chefs

·       Communicate with the front-of-house staff

·       Cook dishes yourself during rushes

·       Managing stock

·       Managing suppliers

·       Monitor and maintain equipment