• Prepare and cook menu items in the hot kitchen section (grill, sauté, oven, etc.).
• Supervise and train junior staff (commis) in the section.
• Maintain cleanliness, order, and hygiene standards.
• Coordinate with the Sous Chef and Chef de Partie to manage daily prep and service.
• Monitor food stock and report shortages to the Chef de Partie.
• Ensure proper portion control and minimize food waste.
• Comply with health and safety regulations and internal SOPs.