Responsibilities:
- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
- Study each recipe and gather all necessary ingredients,
- Cook food in a timely manner,
- Delegate tasks to kitchen staff,
- Inform wait staff about daily specials,
- Ensure appealing plate presentation,
- Supervise Cooks and assist as needed,
- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
- Monitor food stock and place orders,
- Check freshness of food and discard out-of-date items,
- Experiment with recipes and suggest new ingredients,
- Ensure compliance with all health and safety regulations within the kitchen area,
- Assist in adhoc duties as and when required.
Requirements:
- Proven work experience as a Head Chef/ Executive Chef,
- Hands-on experience with various kitchen equipment,
- Advanced knowledge of culinary, baking and pastry techniques,
- Leadership skills,
- Ability to remain calm and undertake various tasks,
- Excellent time management abilities,
- Up-to-date knowledge of cooking techniques and recipes,
- Familiarity with sanitation regulations,
- Must be hands on for operations,
- Culinary school diploma preferred.
