Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Prepare, cook, and present dishes within your section according to the restaurant’s standards. Assist the Sous Chef and Head Chef in creating and improving recipes. Supervise Commis Chefs and ensure they follow instructions and maintain kitchen discipline. Maintain cleanliness, organization, and compliance with food safety and hygiene standards (HACCP). Manage inventory for your section and communicate supply needs. Ensure consistent quality, portion control, and presentation of all dishes. Contribute to a positive team environment and assist other sections when needed.