Key responsibilities Kitchen Operations : Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.
Team Supervision : Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.
Food Preparation : Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.
Stock & Cost Control: Monitor inventory, place orders, and help control food costs and waste.
Hygiene & Safety : Ensure all kitchen activities comply with health, safety, and hygiene standards.
Quality Standards : Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.

Job Tags: Κρήτη, Χανιά

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