Job Description

Employee Recognition and Rewards

Government Mandated Benefits

Free Meals, Parking Space, Sleeping Quarters

Professional Development

Professional Development

Core Responsibilities

• Acts as the right hand of the executive chef.
• Supervises line cooks, prep cooks, and other kitchen staff.
• Provides training, mentoring, and performance feedback.

Food Preparation & Quality Control

• Oversees cooking processes to ensure consistency and presentation.
• Assists in menu planning and recipe development.
• Tastes dishes before service to guarantee standards.

Operational Management

• Coordinates daily kitchen operations and workflow.
• Ensures timely preparation and service during peak hours.
• Manages inventory, ordering supplies, and minimizes waste.

Safety & Compliance