* Will be responsible for working the front line and the handling specific stations as assigned by the superior Chef.
* The job description entails assisting in overseeing and directing all aspects of the operation of the kitchen and in providing functional assistance to the Sous chef primarily.
* Ensure proper productivity and high standards of food quality delivery.
* To ensure that regular on-the-job training is carried so that subordinate staff performs their duties effectively and efficiently.
* Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking are per standards.
* Responsible to maintain all standards set forth by Management and establishes the manner and means to train personnel according to standards operating procedures.
* To ensure a safe and constant food production according to daily needs of our guests as well as company expectations.
* Oversee all back-of-house operations and be responsible for food production and overall supervision of kitchen activity
* Maintain and contribute to a positive work environment.
* Able to speak, read, write, and understand the primary language(s) used in the workplace.
* Good communication skills, both verbal and written.
* Able to learn and perform all essential job functions accurately and safely.
* Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests.
* Auditory and visual abilities to observe and detect signs of emergency situations.