Culinary Operations: Preparing, cooking, and plating a wide variety of dishes, often covering multiple cuisines and stations.
Kitchen Management: Setting up workstations, maintaining sanitation/safety standards, and managing inventory.
Menu & Quality Control: Assisting in menu development, creating daily specials, and ensuring consistent food quality.
Leadership & Support: Training staff, delegating tasks, and supporting the head chef in daily operations.
Administrative Duties: Managing food costs, ordering supplies, and handling necessary paperwork.