• Directing the food preparation process and delegating tasks • Monitor all aspects pertaining to the control of the restaurant’s food cost • Cooking and preparing high quality dishes • Assisting the Executive Chef to create menu items, recipes and develop dishes • Supervising all kitchen stations • Supervising, motivating and working closely with other co-workers of all levels • Being responsible for health and safety • Being responsible for food hygiene practices • Ensuring food quality and excellent standards are maintained for all dishes created • Assisting with determining food inventory needs, stocking and ordering • Ensuring the kitchen meets all regulations including sanitary and food safety guidelines • Ensure that the kitchen operates in a timely way that meets our quality standards • Fill in for the Executive Chef in planning and directing food preparation when necessary • Resourcefully solve any issues that arise and seize control of any problematic situation • Manage and train kitchen staff, establish working schedule and assess staff’s performance • Order supplies to stock inventory appropriately • Comply with and enforce sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers