Kitchen Management: Supervise kitchen staff, including sous chefs, line cooks, and assistants, ensuring efficient workflow, proper food handling procedures, and cleanliness.
Inventory Management: Monitor inventory levels of food supplies and ingredients, place orders as needed, and ensure proper storage and rotation to minimize waste and maintain freshness.
Quality Control: Conduct regular inspections of food items, equipment, and kitchen facilities to uphold hygiene, sanitation, and safety standards.
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Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitized and in perfect operating order.
Ensure that food products, presentation and plating are of the highest quality and are prepared to serve in a timely manner
It is the intention of management to promote this role to head chef.
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