CDB- Department manager in the kitchen

Responsibilities

The tasks and performance of the chefs in the restaurant's kitchen is called the "station chef" to describe their subordinate role within the various restaurant specialties. The person responsible for the small scale management within the restaurant oversees the tasks and performance of the chefs, monitors workflow, food quality, and surplus materials for reuse in other recipes. They also participate in receiving and observing customer feedback on the dishes served, carefully listening to all suggestions and attempting to implement them to improve the restaurant's image and contribute to a positive impression.