Job Responsibilities:
Works closely with the head chef and is responsible for various aspects of kitchen operations
- Collaborate with the head chef to create and develop menus that align with the restaurant's concept and standards.
- Oversee and participate in the preparation and cooking of dishes, ensuring that quality and presentation meet the restaurant's standards.
- Implement and enforce quality control measures to ensure that all dishes meet the established standards for taste, presentation, and portion size.
- Collaborate with the head chef and other relevant staff to manage inventory and control costs.
- Train and mentor kitchen staff, providing guidance on cooking techniques, presentation, and kitchen procedures.
- Ensure that the kitchen operates in compliance with health and safety regulations and hygiene standards.
- Address and resolve any kitchen-related issues promptly and efficiently.
- Carry out any ad-hoc duties as assigned.
Job Requirements
- 2 years of experience in a professional kitchen, with a focus on fine dining.
- Knowledge of inventory and manpower management would be an advantage.
- Excellent communication skills with good knowledge of food safety and sanitation standards.
- Team player with passion for delivering high-quality dining experiences.
- Able to adapt to fast-paced environments
