Manage and oversee a specific kitchen section (e.g. pastry, grill, hot kitchen)
Prepare and cook dishes according to recipes and quality standards
Ensure consistency in taste, portioning, and presentation
Supervise and guide junior kitchen staff (e.g. Commis Chefs)
Maintain cleanliness and organisation of the workstation
Monitor stock levels and assist with ordering ingredients
Ensure proper storage and stock rotation
Comply with food safety and hygiene standards
Assist the Sous Chef and Head Chef during service
Ensure smooth kitchen operations during busy periods
