Duties and Responsibilities:

• Prepare and cook high-quality dishes according to the restaurant’s menu.
• Supervise and guide the kitchen assistants.
• Collaborate with the Head Chef to ensure smooth kitchen operations.
• Manage raw materials, monitor inventory, and place orders for supplies.
• Adhere to food hygiene and safety standards (HACCP).
• Ensure proper presentation and timely delivery of dishes.
• Participate in the creation of new recipes and menu items.
• Maintain cleanliness and organization in the kitchen.