Key Responsibilities:
- Assist in Menu Planning: Collaborate with the Chef in designing and planning menus based on seasonal availability, customer preferences, and culinary trends.
- Food Preparation: Execute culinary techniques and recipes to prepare high-quality dishes consistently. Oversee and participate in the preparation of ingredients, cooking, and plating according to established standards.
- Kitchen Management: Coordinate daily kitchen activities, ensuring a smooth workflow and adherence to established procedures. Manage inventory levels of kitchen supplies, monitor equipment functionality, and report any issues to the Head Chef.
- Staff Supervision and Training: Assist in training and supervising kitchen staff, ensuring they follow food safety and hygiene protocols. Foster a positive and collaborative work environment, promoting effective communication and teamwork.
- Quality Control: Monitor the quality of ingredients, finished dishes, and overall presentation to maintain high standards. Address any issues or discrepancies promptly and collaborate with the Chef to implement corrective actions.
- Adherence to Health and Safety Regulations: Ensure strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices. Conduct regular inspections to identify and rectify potential safety hazards.
- Customer Interaction: Collaborate with the front-of-house staff to address customer feedback and preferences. Occasionally interact with guests to gather feedback and enhance the dining experience.
Qualifications and Skills:
- Strong knowledge of culinary techniques, food safety, and kitchen management.
- Excellent leadership and communication skills.
- Ability to work efficiently under pressure and maintain a positive attitude.
- Creativity and innovation in menu development.
- Knowledge of local health and safety regulations.
