Responsibilities (Key Result Areas & Activities)
- Preparing and cooking food to the highest standards in a timely manner.
- Overseeing and training Chef, Cook and Assistant Chef
- Ensuring that all food is cooked and presented to the required standard and specifications.
- Monitoring food wastage and implementing strategies to reduce waste.
- Contributing to the creation of new menu items and specials.
- Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
- Ordering and managing the stock levels of the kitchen.
- Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
- Assisting Junior Sous Chef, Sous Chef or Head Chef with any other tasks as required.
