Responsible for the kitchens in both restaurants.
Responsible for the kitchen.
Responsible for the kitchen.
Produces high-quality plates, including both design and taste.
Oversees and supervises kitchen staff.
Keeps stations clean and complies with food safety standards.
Trains new employees.
Prepares food properly
Orders food supplies.
Monitors and maintains kitchen equipment.
Solves problems that arise and seizes control of issues in the kitchen.
Budgeting and Cost Control
Food Preparation Techniques
Kitchen Equipment Safety
Kitchen Management
Cost Control
Kitchen Staff Management
Chef Support
Knowledge of Kitchen Tools
Food Safety
Cleaning and Sanitation
Equipment Purchasing
Billing and Payment Processing
Guest Satisfaction
BOH Operations
Temperature Monitoring
Equipment Inspection and
Maintenance
Inventory Rotation
Employee Training
Food Spoilage Prevention