Job Description

1. Food Preparation & Cooking

Prepare, cook, and present dishes according to standardized recipes and quality standards. Ensure all food is prepared in a timely manner and meets portion, taste, and presentation guidelines. Oversee the preparation of ingredients and mise en place for daily operations.

2. Menu Planning & Development

Assist in planning and developing new menu items and daily specials. Suggest improvements to recipes, techniques, and presentation. Ensure menu items are cost-effective and utilize available ingredients efficiently.

3. Kitchen Supervision

Supervise junior cooks and kitchen staff, providing guidance and training as needed. Assign tasks and monitor workflow to ensure smooth kitchen operations. Maintain a positive and productive work environment.

4. Quality Control

Monitor food quality, taste, and presentation before dishes leave the kitchen. Ensure consistency in food preparation and portion control. Address and resolve any issues related to food quality or customer complaints.

5. Hygiene & Safety

Enforce strict hygiene, sanitation, and food safety standards in the kitchen. Ensure all kitchen equipment and work areas are clean, organized, and well-maintained. Follow all health and safety regulations and company policies.

6. Inventory & Cost Management

Monitor inventory levels of food, supplies, and kitchen equipment. Assist in ordering and receiving deliveries, checking for quality and quantity. Minimize food waste and control costs through efficient use of resources.

7. Collaboration & Communication

Work closely with the Head Chef, kitchen team, and front-of-house staff to ensure smooth service. Communicate effectively regarding menu changes, special requests, and dietary requirements. Participate in staff meetings and training sessions.

8. Continuous Improvement

Stay updated on culinary trends, techniques, and best practices. * Participate in ongoing training and professional development.