Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.
**Key Responsibilities:**
- **Culinary Expertise:** Specialize in French/Mediterranean (preferred) and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.
- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.
- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.
- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.
- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.
- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.
- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.
- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.
- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.
- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.
- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.
**Requirements:**
- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.
Please send your resume to [email protected]
