Job Description
-Develop new menu options based on seasonal changes and customer demand. -Assist with the preparation and planning of meal designs. -Ensure that kitchen activities operate in a timely manner. -Resolve customer problems and concerns personally. -Monitor and record inventory, and if necessary, order new supplies. -Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. -Recruit and train new kitchen employees to meet restaurant and kitchen standards. -Create schedules for kitchen employees and evaluate their performance. -Manage the kitchen team in the executive chef's absence. -Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation -Ensuring proper food temperatures when cooking and proper storage afterward -Keeping the workstation and kitchen equipment clean, organized and sanitized
