i.            Deputies in the absence sous Chef and ensure smooth functioning of the kitchen.

                  ii.            Train the auxiliary kitchen staff in order to provide the best results in minimum time and use at the maximum the available resources.

                iii.            Come up with new dishes which appeal to the clients, whenever required.

                iv.            Introduce high-quality dishes that follow up the established menu and level up to the location’s standards, as well as to clients’ requirements.

                  v.            Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.

                vi.            Maintain the stock and ordering and receiving the veg, non veg, and grocery in the absence of head Chef and sous chef Stock monitoring.

              vii.            Send the daily reports to kitchen head chef.