* Supervision of kitchen in the absence of the Executive and Sous Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
* Lead team members by setting a positive example.
* Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
* Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
* Maintain excellent presentation standards and cost control for all food and beverage outlets.
* Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
* Works with and co-ordinates the work of junior staff and apprentices in the preparation and production of food as required.
* Prepares and ensures availability of mis en place as required.
* Keep all working areas clean and tidy.
* Ensure all equipment is maintained, serviced and cleaned.
* Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times. Rosters to be authorised by appropriate department head.
* Report any problems to the Executive Chef / Sous Chef.
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