Kitchen Leadership

• Support the Head Chef in managing all aspects of the kitchen, including staff supervision, food preparation, and service.
• Lead the kitchen team in the Head Chef’s absence and ensure smooth operations.

Food Preparation

• Prepare and cook high-quality dishes, ensuring consistency and adherence to recipes and presentation standards.
• Assist in menu development, incorporating seasonal and client-specific requirements.

Quality Control

• Ensure all dishes are prepared to the highest standards, maintaining taste, texture, and presentation.
• Monitor and enforce food safety and hygiene practices in the kitchen.

Team Management

• Train, mentor, and guide junior kitchen staff to improve skills and efficiency.
• Delegate tasks effectively to ensure timely service during events and daily operations.

Inventory and Cost Control

• Assist in managing inventory, ensuring proper stock levels, and minimizing waste.
• Support the Head Chef in cost control measures, including budgeting and portioning.

Event Execution

• Collaborate with the Head Chef and event team to plan and execute catering events.
• Ensure the kitchen operates efficiently during large-scale events, meeting deadlines and maintaining quality.

Overtime and Flexibility

• Be available for overtime as needed to meet event demands and deadlines.