• Prepare and cook dishes according to recipes and
high-quality standards.
• Manage kitchen operations in the absence of the
Executive Chef.
• Responsible of training and leading the Chef de
Parties and Kitchen Crew.
• Handles the scheduling of Kitchen staff, opening,
closing and food preparation.
• Sets the shifts between the Chef de Parties.
• Maintain a clean and organized kitchen workspace.
• Maintain the organization of the kitchen.
• Follow Kitchen SOP’s and perform the checklists to
maintain consistency in production.
• Follow all SOP’s related to his role in kitchen
functions, quality control, following recipes, etc…