Role & responsibilities Conducting every day syncs across the team to ensure streamlined operations Training junior chefs Do the prep work themselves as well Regular updates to reporting managers to be provided on tasks All briefings conducted to be reported back to reporting managers in a timely and structured manner (MOM) Responsible for overseeing a specific section or station, managing the kitchen team, and ensuring the smooth operation of that area. Cross check checklists filled out by jr. staff and get it authorised by Head chef Supervise and lead the Commie 1, Commie 2, and other junior kitchen staff within your section. Ensure the quality, taste of all the ingredients before get it in the operations Organise and prioritise the preparation and cooking of dishes according to the restaurant's requirements and standards. Assist in developing and refining recipes and menus. Maintain inventory levels, conduct stock checks, and coordinate with the senior chefs for timely ordering. Train and mentor junior kitchen staff, providing guidance and feedback. Maintain cleanliness, hygiene, and safety standards in your section. Collaborate with other kitchen sections and front-of-house staff to ensure smooth operations. Submit Daily stock inventory and stock requisitions to head chef Make sure kitchen is running its operations as per stated SOPS

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