Job Description

Key Responsibilities

Food Preparation and Cooking

Prepare ingredients, cook various menu items according to recipes, and ensure consistent quality and portion control.

Kitchen Supervision

Lead and train junior cooks, dishwashers, and other kitchen staff, providing feedback for performance improvement.

Food Safety and Hygiene

Adhere to and enforce food safety and health standards, ensuring all cooking processes meet company expectations.

Inventory Management

Oversee the ordering, stocking, and proper storage of ingredients to prevent waste and ensure availability.

Quality Control

Maintain the high quality and consistency of meals, ensuring they meet taste and presentation standards.

Operational Efficiency

Manage the preparation of food for service, working efficiently in a fast-paced environment to ensure smooth operations and customer satisfaction.

Menu Adherence:

Prepare meals and follow established recipes and menu guidelines.

Required Skills and Experience

Experience in a fast-paced team environment. Proficiency in various cooking methods and techniques. Ability to guide and instruct kitchen staff. Strong understanding of food safety and hygiene protocols. * Good organizational and inventory management skills.