Job Description Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals Helps control and direct the food preparation process efficiently and professionally Ensures that the kitchen runs on schedule and that food and related services are of a high grade Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario Helps create meals using new or current culinary inventions or as the business prescribes Approves and polishes dishes before they are delivered and served to customers Produces quality menu that could change seasonally as the business requires Places equipment, tools or ingredient orders in response to possible detected shortfalls When required and directed, makes arrangements for repairs of cooking equipment When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards Manages kitchen stocks and ensures minimal wastage Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations When required, regulates the workload of junior kitchen staff Helps train kitchen staff to maintain consistency in the highest possible standard in f