Supervise BOH employees at all times
Supervise food presentation, quality, safety and taste issues
Check with the Executive chef and/or Restaurant manager for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
Delegate tasks to the appropriate employees and ensure that daily kitchen checklists are completed
Verify quality, quantity, temperature and presentation are as per set standards before sending items into the dining area to guests
Deal with any menu items returned by the guest and correct the issue(s) immediately
Regularly check and record refrigerator and freezer temperatures; ensure these are maintained up to date
Ensure all prepared products are stored at appropriate temperatures and used according to the FIFO procedure
Ensure consistency and portion control of all menu product items
Instruct the stewarding team on kitchen cleaning and chemical handling
Help in any area of the BOH when circumstances dictate
Ensure an apparent and appealing display of both pastry and gelato stations
Communicate constantly with the Executive chef and Restaurant manager, ensuring good communication between FOH/BOH
Ensure good management of the kitchen during service hours to keep production and quality at their highest standards
Make sure that all preparations comply with the outlets recipe cards at all times
