Job description
Helping in the preparation and design of all menu items, recipes and developing dishes. Supervise the food preparation process and delegating tasks, ensuring that the kitchen operates timely that meets our quality standards. Producing high quality plates both design and taste wise. Being responsible for food hygiene practices.
Assisting in determining food inventory needs, stocking and ordering. Resourcefully solve any issues that arise and seize control of any problematic situations. Managing and training kitchen staff, establishing working schedule and assessing staff’s performance. Complying with and enforcing sanitation regulations and safety standards.
Filling in for the Head Chef in their absence. Maintaining a positive and professional approach with colleagues and clients. Ensuring full presence in the kitchen during peak hours, making sure all food comes out golden standard. Checking and maintaining stock control in all storage areas Receiving and signing for ordered food produces Inventory and purchasing with the help of the executive chef.
Requirements
Team management skills High level of attention to detail Ability to work unsupervised Understanding of various cooking methods, ingredients, equipment and procedures Familiar with the latest industry’s best practices Working knowledge of various computer software programs (MS Office, POS and other restaurant management software) Creative in menu planning and plating designs.