Manage and oversee a specific section of the kitchen (e.g., grill, sauté, pastry, or cold kitchen)

Prepare and cook menu items in accordance with the restaurant’s recipes and quality standards

Ensure proper food preparation, portioning, and presentation

Maintain cleanliness and organization of the kitchen section at all times

Assist in monitoring stock levels and ensuring proper storage of ingredients

Support the Sous Chef and Head Chef in daily kitchen operations

Train and guide junior kitchen staff such as Commis Chefs

Ensure compliance with food safety and hygiene standards

Assist in maintaining consistency and efficiency during service periods