Assist the Head Chef in daily kitchen operations.
Act as the kitchen leader in the absence of the Head Chef.
Help with menu planning and recipe development.
Oversee line cooks, prep cooks, and other kitchen staff.
Assign tasks during service and ensure smooth workflow.
Train and mentor junior kitchen employees.
Monitor food preparation to ensure consistency and high quality. Check plating and presentation before dishes go out.
Conduct taste tests and spot checks.
Assist in ordering ingredients and supplies.
Monitor inventory levels and reduce waste.
Ensure proper storage and rotation of products (FIFO).
Conduct regular cleanliness inspections.
Ensure all food is prepared in compliance with food safety regulations.
Quickly address any kitchen issues or emergencies.
Requirements
Willingness to work on public holidays and weekends as required by the operational schedule
Willingness to work night shifts
Strong communication, interpersonal, and leadership skills.
* Ability to work effectively in a fast-paced environment and multitask efficiently.
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