- Ensure that all food and products are consistently prepared and served according to
- restaurant recipes, portioning, cooking, and serving standards.
- Prepare a variety of meats, seafood, poultry, vegetable, and pasta dishes.
- Understand and comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules and procedures.
- Prepare items for broiling, grilling, frying, sauteing and other cooking methods by portioning, battering, breading, seasoning, and marinating.
- Follow proper plating presentation and garnish techniques.
- Maintain sufficient levels of stock and ingredients.
- Handle, store and rotate stock and products.
- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range, and refrigerated equipment.




- Close the kitchen and following the closing checklist for kitchen stations.
- Contribute to employment related decisions, including interviewing, hiring, evaluating and disciplining of kitchen staff.
- Train and supervise kitchen staff, including kitchen hands.
- Ensure that all kitchen equipment is kept clean and in excellent working condition.
- Work with restaurant manager and owner to plan and price menu items, establish portion size guides, and prepare standard recipe cards for all recent menu items.
- Ensure that all products are ordered according to predetermined product specifications and received in accordance with correct unit count and condition.

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📌 Head Chef (Torquay)
🏢 iL Matto
📍 Torquay