Job Responsibilities:
· Works closely with the head chef and is rsponsible for various aspects of kitchen operations.
· Gain a thorough understanding of kitchen operations, including food preparation, cooking techniques, and plating presentations.
· Assist chefs and kitchen staff in daily tasks such as ingredient preparation, cooking, and food service.
· Learn to oversee kitchen workflow and ensure adherence to quality and safety standards.
· Learn to manage inventory levels of food and kitchen supplies, including ordering, receiving, and storage procedures.
· Support the training and development of kitchen staff, including new hires and existing team members.
· Assist in monitoring food quality and consistency, ensuring that all dishes meet established standards for taste, presentation, and portion size.
· Learn to address customer feedback and implement corrective actions to resolve any issues related to food quality or service.
· Carry out any ad-hoc duties as assigned.
Job Requirements:
· 1 years of experience in a professional kitchen, with a focus on semi-fine dining.
· Previous experience in a kitchen environment or culinary education/training program is advantageous.
· Strong passion for the culinary arts and a desire to pursue a career in kitchen management.
· Excellent communication, organization, and problem-solving skills.
· Ability to work effectively in a fast-paced and dynamic environment.
