Job Description

Culinary Leadership:

Supervise and manage the Continental and European cuisine section, ensuring the preparation and cooking of dishes meet established standards for quality, taste, and presentation.

Menu Development:

Collaborate with senior chefs to develop, refine, and execute new recipes and menu items while ensuring innovation and consistency.

Team Supervision:

Lead and mentor Commis chefs, ensuring proper training, task delegation, and smooth coordination within the team during service.

Quality Assurance:

Oversee the quality, freshness, and presentation of ingredients and finished dishes, addressing any deviations promptly.

Hygiene and Safety Compliance:

Maintain a safe and clean work environment by enforcing strict adherence to food safety, hygiene, and sanitation protocols as per HACCP standards.

Inventory and Stock Control:

Monitor inventory levels, assist in ordering supplies, ensure proper storage, and implement stock rotation to minimize wastage.

Operational Efficiency:

Ensure timely and efficient kitchen operations by managing workflow, coordinating with other sections, and addressing challenges during peak service hours
Job Types: Full-time, Permanent

Pay: ?26,000.00 - ?38,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Schedule:

Rotational shift
Supplemental Pay:

Yearly bonus
Experience:

total work: 4 years (Required)
Work Location: In person