Prepare and cook high-quality meals according to standardized recipes and menus.

Ensure consistency in taste, presentation, and portion control.

Oversee day-to-day kitchen operations in the absence of the Head Chef.

Assign tasks and monitor performance of junior kitchen staff.

Assist in developing new menu items based on seasonal availability and customer preferences.

Suggest improvements to existing recipes and preparation techniques.

Enforce strict hygiene and sanitation standards in all food preparation areas.