Job Description

Job Description:Responsibilities:Assisting the Executive Chef in managing the galley and kitchen operations, including food preparation, cooking, and platingOverseeing the saucier station and ensuring that all sauces, soups, and gravies are prepared to the highest standardsCollaborating with the Executive Chef to develop new and innovative menu items, taking into consideration guest preferences and dietary restrictionsTraining and supervising junior chefs and kitchen staff, ensuring that all dishes are prepared and presented according to company standardsMaintaining a clean and organized work environment, following all food safety and sanitation guidelinesManaging inventory and ordering supplies to ensure that the saucier station is well-stocked at all timesAssisting in the creation of daily and weekly menus, taking into account ingredient availability and budget constraints