Key Responsibilities:
- Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
Ensure all dishes are presented in an appealing manner.
- Station Management:Oversee a specific section of the kitchen.
Maintain high standards of hygiene and cleanliness in the station.
- Quality Control:Ensure the quality and consistency of dishes served.
Monitor portion sizes and waste management to control costs.
- Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
Check the freshness and quality of ingredients.
- Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
Train and supervise junior kitchen staff and apprentices.
- Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
Ensure proper food storage and handling practices.
- Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
Stay updated on culinary trends and techniques.
- Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
Handle customer feedback and work to resolve any issues.
