Job Description

• Food Preparation & Cooking : Prepare, cook, and present dishes according to the restaurant's menu and quality standards.
• Section Management : Take ownership of a specific section (e.g., grill, pastry, sauces) within the kitchen. Ensure smooth operation during service.
• Training & Mentoring : Assist in training and guiding junior kitchen staff and apprentices in daily tasks, techniques, and hygiene standards.
• Quality Control : Ensure all dishes are prepared and presented according to the restaurant's standards of quality, presentation, and portion control.
• Stock Management : Help with inventory checks and stock rotation. Report any shortages or equipment malfunctions to the Chef de Partie or Sous Chef.
• Safety & Hygiene : Maintain high standards of cleanliness and hygiene in the kitchen, following health and safety regulations at all times.
• Teamwork & Communication : Work closely with other kitchen staff to ensure orders are completed in a timely manner. Communicate effectively with the front-of-house team to ensure smooth service.
• Menu Development : Assist the Chef de Partie with menu preparation, seasonal changes, and the introduction of new dishes or specials.
• Shift Work : Be prepared to work flexible shifts, including nights, weekends, and public holidays, as required.

Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?25,000.00 per month

Benefits:

• Food provided
• Provident Fund

Schedule:

• Day shift
• Night shift
• Rotational shift

Supplemental Pay:

• Overtime pay
• Performance bonus
• Yearly bonus

Experience:

• DCDP: 1 year (Required)

Work Location: In person