Assist the Head Chef in daily kitchen operations, food preparation, and service.Supervise and train kitchen staff, ensuring adherence to food hygiene and safety regulations.Maintain high food quality standards and consistency in taste, presentation, and portion control.Assist in menu planning, costing, and recipe development in line with the Villa Monticello brand.Manage inventory, ordering of supplies, and proper storage of food items.Monitor kitchen equipment maintenance and report any operational issues.Ensure strict compliance with health and safety, sanitation, and HACCP guidelines.Step in to lead kitchen operations in the absence of the Head Chef.Foster a positive and professional work environment within the culinary team.