Chef tournant

Conduct daily culinary operations across banquet, Opus restaurant, and first-floor kitchen stations, rotating as needed to ensure service continuity. Supervise kitchen staff including cooks and dishwashers, assign tasks to maintain production quality and volume, and enforce established production standards at all stations. Manage daily prep lists, verify ingredient requisitions, and oversee inventory arrivals while maintaining kitchen cleanliness and safety protocols. Train kitchen assistants and communicate menu details and daily tasks to line cooks. Support the executive chef in setting up all restaurant services including bar, banquet, and cafeteria operations.