1. Responsible for managing and supervising a specific kitchen section (e.g., hot kitchen, grill, sauté, pastry, or cold kitchen).

 2. Prepare, cook, and present dishes in accordance with established recipes, fine dining standards, and quality expectations.

 3. Ensure consistency in taste, texture, portion size, and presentation for all dishes.

 4. Supervise, train, and guide Commis Chefs and junior kitchen staff within the assigned section.

 5. Maintain the highest standards of food hygiene, sanitation, and kitchen cleanliness at all times.

 6. Control food costs by minimizing waste and ensuring efficient use of ingredients.

 7. Monitor stock levels, conduct daily mise en place checks, and report ingredient requirements to the Sous Chef.

 8. Inspect the quality and freshness of raw materials before use.

 9. Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations and timely service.

 10. Comply with all kitchen SOPs, health and safety regulations, and fine dining service standards.