Assist in the preparation and cooking of all food items in the assigned section. Ensure all dishes are prepared and presented according to the established standards. Supervise and train junior members of the kitchen staff. Maintain cleanliness and organization in the assigned section. Monitor food stock levels and communicate any shortages or excesses to the Sous Chef. Follow all health and safety regulations and guidelines. Collaborate with other departments to ensure smooth operation of the kitchen. Contribute to the creation of new dishes and recipes. Assist in menu planning and development.