Responsibilities:
- Assist the Head Chef in food preparation and cooking
- Oversee the kitchen operations during the absence of the Head Chef
- Supervise and train kitchen staff to ensure high-quality food production
- Collaborate with the Dietary Department to meet specific dietary requirements
- Maintain cleanliness and organization in the kitchen area
- Ensure compliance with health and safety regulations
- Manage inventory and order supplies as needed
- Coordinate with the restaurant and catering teams for seamless service
- Assist in menu planning and recipe development

Skills:
- Strong background in food preparation and culinary techniques
- Excellent knowledge of hospitality industry standards and practices
- Proven experience in supervising and leading a team
- Familiarity with dietary restrictions and special diets
- Ability to work in a fast-paced restaurant or catering environment
- Proficient in shift management and kitchen operations
- Knowledge of food handling, safety, and sanitation procedures
- Strong organizational and time management skills
- Effective communication and interpersonal skills for team management

Note: This job description is intended to provide a general overview of the position. Duties, responsibilities, and skills may vary depending on the specific needs of the restaurant or catering establishment.