You will play a vital role in the kitchen hierarchy, contributing to the successful operation of the kitchen by ensuring that dishes are prepared to the highest standards and delivered to customers in a timely manner.
Job Description:
- Kitchen Management: Responsible for managing all aspects of that station, including preparation, cooking, and presentation of dishes.
- Food Preparation: Preparing and cooking a variety of dishes according to the restaurant's standards and recipes. This may involve tasks such as butchering meat, filleting fish, preparing sauces, or baking desserts.
- Quality Control: Ensuring that all dishes served are of high quality and meet the outlet's standards for taste, presentation, and portion size.
- Inventory Management: Keeping track of inventory for kitchen, including ingredients and supplies. Place orders for ingredients, monitor stock levels, and ensure that ingredients are used efficiently to minimize waste.
- Team Collaboration: Collaborating with other members of the kitchen team, including the service side. To communicate effectively to ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.
- Training and Supervision: Responsible for training and supervising Commis Chefs or Interns working under you. Ensure that kitchen team members understand and follow proper cooking techniques, food safety protocols, and sanitation standards.
- Adaptability: In a fast-paced kitchen environment, adaptability is key. Ability to handle pressure and multitask effectively, especially during peak service times when the kitchen is busiest.
Requirements
- Minimum technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
- Individuals with 2-3 years of experience in a similar role.
- Experience in an institutional catering or multi-outlet setting is preferred.
