Job Scope
- Station Management: Oversee and manage a specific section of the kitchen.
- Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
- Menu Execution: Execute menu items with consistency and quality during service.
- Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
- Team Supervision: Supervise and train junior chefs and kitchen staff.
- Inventory Control: Monitor ingredient levels and manage inventory for your section.
- Quality Control: Ensure dishes meet taste, texture, and presentation standards.
- Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
- Coordination: Coordinate with other sections to ensure timely and efficient service.
- Customer Service: Address special requests as per customer requirements.
- Problem Solving: Handle issues that arise during service and resolve them effectively.
- Compliance: Follow health, safety, and hygiene regulations.
Additional Information:
- Physically demanding
- Warm environment (kitchen)
- High working hours due to demand
EA Reg Number: R24123162
EA License Number: 24C2311
