Job Discription
•Assists with employee management, formally assigns required duties, and handles disciplinary and personal resource matters during the Head Chef’s absence
•The culinary team prepares meals, including checking food quality and supervising cooking techniques
•Holds more artistic and technical elements and details while excelling in the kitchen
•Training junior chefs and qualifying current employees
•Assist the head chef in creating menus
•Work within established department or kitchen budgets
•The restaurant’s response time to health and quality standards and writing quick health reports on those infected
•Establishing strong relationships with employees in the various work areas of the restaurant
•To be the kitchen representative when communicating with the hosts and bartenders
•Assist in ordering products and negotiating with suppliers
•Help manage absence
•Assist in supervising food preparation
Candidate Requirement
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