Duties & Responsibilities:

• Prepare and cook complete meals or individual dishes and foods.
• Prepare dishes for customers with food allergies or intolerances.
• Supervise kitchen staff and helpers.
• Oversee kitchen operations and inspect food service areas.
• Maintain inventory and records of food, supplies and equipment
• May plan menus, determine size of food portions, estimate food requirements & costs, and monitor & order supplies.
• Follow the restaurant's fine dining menu and ensure consistency in flavor, presentation, and portion sizes.
• Collaborate with the head chef to create or refine menu items.
• Resolve any issues in the kitchen, such as ingredient shortages or timing conflicts, to maintain service standards.

Employment Requirements:

• Completion of secondary school is usually required.
• Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or food safety or several years of commercial cooking experience may be required.
• Exceptional cooking skills and attention to detail.
• Knowledge of various cuisines, ingredients, and techniques.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and multitasking abilities.
• Understanding of food safety and sanitation standards.