Oversee kitchen ops, prep & cook to standards, manage mise en place, supervise staff, control stock & waste, ensure HACCP/hygiene compliance, support Sous Chef/events, train team, contribute to menu/cost control, and ensure smooth communication & handovers. (≈280 chars)

• Oversee daily kitchen operations, food preparation, cooking, and presentation to standard recipes and quality.
• Ensure mise-en-place is completed and manage menu knowledge including ingredients and allergens.
• Supervise and guide junior staff, assigning tasks and supporting smooth kitchen workflow.
• Monitor stock levels, manage requisitions, FIFO, storage, and control waste/overproduction.
• Maintain HACCP compliance, hygiene standards, proper labelling, and safe equipment use.
• Support Sous Chef, banquets, special events, and step in when required.
• Participate in training, menu development, cost control, and continuous improvement.
• Communicate effectively with kitchen and F&B teams and ensure proper shift handovers.