Oversee and manage food preparation and production to ensure high quality and consistency.Supervise and train junior kitchen staff to maintain high standards of cooking techniques and food safety.Monitor inventory levels and order ingredients and supplies as needed.Stay updated on industry trends and new cooking techniques to continuously improve culinary skills.Adhere to company policies and procedures, including those related to sanitation, safety, and hygiene.Assist in the development and implementation of standard operating procedures and kitchen policies.Collaborate with front-of-house staff to ensure smooth and efficient service.Maintain a clean and organized kitchen environment to meet health and safety standards.Ensure proper storage and rotation of food to minimize waste and ensure freshness.Assist the Head Chef in menu planning and recipe development.