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 semi-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.
· Adapt to fast-paced environments.
