Job Description
1. Food Preparation & Cooking:
Prepare and cook high-quality meals according to standardized recipes and menus.
Ensure consistency in taste, presentation, and portion control.
2. Kitchen Supervision:
Oversee day-to-day kitchen operations in the absence of the Head Chef.
Assign tasks and monitor performance of junior kitchen staff.
3. Menu Planning & Development:
Assist in developing new menu items based on seasonal availability and customer preferences.
Suggest improvements to existing recipes and preparation techniques.
4. Quality & Hygiene Control:
Enforce strict hygiene and sanitation standards in all food preparation areas.
Ensure compliance with food safety regulations and kitchen cleanliness protocols.
5. Inventory & Supplies Management:
Monitor inventory levels and assist with ordering food and kitchen supplies.
Inspect deliveries for quality and freshness.
6. Training & Mentorship:
Train and mentor junior cooks and kitchen assistants.
Foster a collaborative and productive kitchen environment.
7. Time & Resource Management:
Ensure meals are prepared and served on time, especially during high-volume periods.
Optimize resource usage to reduce waste and control costs.
8. Coordination & Communication:
Coordinate with service staff and management to ensure smooth meal service.
Communicate kitchen needs and issues to the Head Chef or management.
9. Equipment Maintenance:
Oversee proper use and maintenance of kitchen equipment.
Report and follow up on equipment repairs and servicing.
10. Health & Safety Compliance:
Adhere to all health and safety procedures and protocols.
Stay updated on food safety standards and certifications.
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