Job Responsibilities
Works closely with the head chef and is responsible 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.
