- Assisting in Kitchen Management:Assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring smooth and efficient service.
Help oversee and supervise the kitchen team to maintain high culinary standards and productivity.
Ensure food is prepared and presented according to the restaurant’s standards and specifications.
- Food Preparation & Cooking:Oversee and participate in the preparation of dishes during service, ensuring high-quality food production.
Assist in the development of new menu items and specials, keeping up with industry trends.
Ensure proper portion control, plating, and presentation of dishes before they are sent out to guests.
- Training & Supervision of Kitchen Staff:Mentor and train junior kitchen staff, ensuring proper cooking techniques, cleanliness, and adherence to safety standards.
Help supervise and manage kitchen staff during service hours, assigning tasks and ensuring that each station is operating efficiently.
Provide guidance and feedback to junior chefs, cooks, and kitchen assistants to improve their skills.
- Inventory & Stock Management:Assist with inventory management and ordering of food and kitchen supplies.
Ensure all ingredients and supplies are stored and used correctly to minimize waste and maintain stock levels.
Monitor stock rotation and help with regular inventory checks.
- Health & Safety Compliance:Ensure that all food safety and hygiene regulations are adhered to, including proper food handling, storage, and sanitation practices.
Oversee the cleanliness and maintenance of kitchen equipment, utensils, and work areas.
Work with the team to maintain the kitchen’s cleanliness and compliance with health and safety standards.
- Menu Development & Quality Control:Collaborate with the Executive Chef and Sous Chef to develop menu items, review recipes, and experiment with new dishes.
Conduct regular tastings to ensure that all dishes meet the restaurant’s quality standards.
Monitor food quality and portion sizes to ensure consistency.
- Operational Efficiency:Work with kitchen staff to ensure timely and efficient food preparation during service hours.
Assist in managing kitchen labor costs, and help ensure that food waste is minimized.
Ensure that kitchen equipment is maintained, and any issues are reported for repairs or replacement.
- Communication with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and timely delivery of food to guests.
Address any concerns from the front-of-house team regarding food quality, preparation times, or special guest requests.
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