Key Responsibilities:
- Food Preparation: Assist in preparing and cooking food for the menu following recipes and presentation guidelines.
- Staff Supervision: Help manage junior kitchen staff guiding them in their tasks and ensuring proper cooking techniques are followed.
- Quality Control: Maintain the quality of food served ensuring it meets the standards set by the restaurant or hotel.
- Kitchen Maintenance: Ensure the cleanliness and organization of the kitchen including compliance with food safety standards.
- Stock Management: Monitor kitchen supplies stock and inventory. Assist with ordering food and ensuring proper storage.
- Menu Assistance: Collaborate with the Head Chef and Sous Chef to plan and update the menu and test new recipes.
- Training: Assist in training new kitchen staff and apprentices helping them understand kitchen procedures.
- Shift Management: Lead the kitchen during certain shifts in the absence of the Sous Chef ensuring operations run smoothly.
- Communication: Maintain good communication between the kitchen and frontofhouse staff to ensure efficient service delivery.
Qualifications :
Skills and Qualifications:
- Proven experience in a professional kitchen with a strong focus on seafood preparation and cooking techniques.
- Strong culinary skills with an understanding of various cooking methods ingredients and presentation techniques.
- Leadership skills and the ability to manage a team.
- Knowledge of food safety regulations and proper sanitation practices.
- Ability to work under pressure and meet deadlines.
- Strong organizational skills and attention to detail.
- Excellent communication skills.
Working Conditions:
- Fastpaced highpressure environment.
- Long hours including evenings weekends and holidays may be required.
- Standing for long periods and working in hot noisy conditions.
Remote Work :
No
Employment Type :
Fulltime