Assists with employee management, formally assigns required duties, and handles disciplinary and personal resource matters during the Head Chef's absence
The culinary team prepares meals, including checking food quality and supervising cooking techniques
Holds more artistic and technical elements and details while excelling in the kitchen
Training junior chefs and qualifying current employees
Assist the head chef in creating menus
Work within established department or kitchen budgets
The restaurant’s response time to health and quality standards and writing quick health reports on those infected
Establishing strong relationships with employees in the various work areas of the restaurant
To be the kitchen representative when communicating with the hosts and bartenders
Assist in ordering products and negotiating with suppliers
Help manage absence
Assist in supervising food preparation
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