Manage and operate an assigned kitchen section efficiently during daily operations.

Prepare, cook, and present dishes according to standard recipes and presentation guidelines.

Ensure food quality, taste, portion control, and consistency at all times.

Supervise and guide Commis Chefs and kitchen assistants within the section.

Coordinate with Sous Chef and other kitchen sections for smooth service flow.

Monitor stock levels and assist in inventory control and requisition procedures.

Minimize food wastage and maintain cost-control measures.

Ensure compliance with food safety, hygiene, HACCP, and sanitation standards.

Maintain cleanliness and organization of workstations, equipment, and storage areas.

Support menu development and suggest new dishes or improvements when required.

Handle guest dietary requirements and special requests professionally.

Assist during busy operations, events, banquets, and catering ...