1. Food Preparation & Cooking:

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  Prepare and cook high-quality meals according to standardized recipes and menus.

  
  


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  Ensure consistency in taste, presentation, and portion control.

  
  

2. Kitchen Supervision:

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  Oversee day-to-day kitchen operations in the absence of the Head Chef.

  
  


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  Assign tasks and monitor performance of junior kitchen staff.

  
  

3. Menu Planning & Development:

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  Assist in developing new menu items based on seasonal availability and customer preferences.

  
  


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  Suggest improvements to existing recipes and preparation techniques.

  
  

4. Quality & Hygiene Control:

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  Enforce strict hygiene and sanitation standards in all food preparation areas.

  
  


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  Ensure compliance with food safety regulations and kitchen cleanliness protocols.

  
  

5. Inventory & Supplies Management:

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  Monitor inventory levels and assist with ordering food and kitchen supplies.

  
  


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  Inspect deliveries for quality and freshness.

  
  

6. Training & Mentorship:

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  Train and mentor junior cooks and kitchen assistants.

  
  


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  Foster a collaborative and productive kitchen environment.

  
  

7. Time & Resource Management:

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  Ensure meals are prepared and served on time, especially during high-volume periods.

  
  


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  Optimize resource usage to reduce waste and control costs.

  
  

8. Coordination & Communication:

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  Coordinate with service staff and management to ensure smooth meal service.

  
  


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  Communicate kitchen needs and issues to the Head Chef or management.

  
  

9. Equipment Maintenance:

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  Oversee proper use and maintenance of kitchen equipment.

  
  


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  Report and follow up on equipment repairs and servicing.

  
  

10. Health & Safety Compliance:

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  Adhere to all health and safety procedures and protocols.

  
  


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  Stay updated on food safety standards and certifications.