Job Description

• Prepare, cook, and present dishes within the assigned section (e.g., pastry, grill, sauces, etc.).
• Ensure all dishes are prepared according to recipe specifications and meet quality standards.
• Maintain portion control, minimize food waste, and ensure consistent quality of food.
• Supervise and guide junior kitchen staff, including commis chefs and kitchen assistants.
• Train new staff on procedures, safety standards, and specific dishes.
• Assign tasks and ensure that kitchen operations run smoothly.
• Maintain an organized and clean kitchen station at all times.
• Ensure all equipment is in working order and report any issues.
• Manage inventory within the section and ensure stock levels are maintained.
• Ensure compliance with food safety, hygiene, and health regulations.
• Follow all protocols regarding food storage, handling, and waste disposal.
• Maintain personal cleanliness and grooming standards in accordance with health and safety regulations.
• Assist in the development and innovation of the menu with the Head Chef and Sous Chef.
• Provide input on menu specials, daily offerings, and seasonal changes.
• Adjust recipes and dishes according to customer preferences and feedback.
• Work closely with other chefs and kitchen staff to ensure smooth operation during service.
• Communicate effectively with front-of-house staff to ensure timely and accurate order execution.
• Participate in team meetings to discuss menu changes, service issues, and kitchen performance.

Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?30,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Schedule:

• Day shift
• Night shift
• Rotational shift

Supplemental Pay:

• Performance bonus
• Yearly bonus

Experience:

• CDP: 1 year (Required)

Work Location: In person