Key Responsibilities:
- Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
- Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
- Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
- Quality Control:Maintain high standards of food quality, presentation, and hygiene.
Monitor and ensure consistency in the preparation and presentation of dishes.
- Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
Conduct regular stock checks and ensure proper storage and rotation of ingredients.
- Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
- Cost Management:Assist in controlling food costs and minimizing waste.
Monitor portion sizes and ingredient usage to optimize efficiency.
- Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
