Job Description

A Pantry Chef is a key member of the culinary team, primarily responsible for preparing cold dishes and managing the pantry area of the kitchen. This includes tasks such as organizing and preparing ingredients for salads, appetizers, sandwiches, dressings, and other cold menu items. Pantry chefs ensure that all ingredients are fresh, well-stocked, and properly handled while maintaining cleanliness and safety standards in the kitchen.

Key Responsibilities :

• Preparation of Cold Dishes :
• Prepare and assemble salads, dressings, cold appetizers, garnishes, sandwiches, and other cold dishes.
• Handle and prepare all ingredients related to cold food items.
• Inventory Management :
• Maintain an organized and clean pantry.
• Track inventory of ingredients and products, ensuring proper stock levels and freshness.
• Report low stock items and order supplies as needed.
• Food Safety and Hygiene :
• Ensure compliance with food safety standards and kitchen hygiene protocols.
• Handle and store perishable items correctly to prevent contamination.
• Follow health regulations regarding food temperatures and storage.
• Team Collaboration :
• Work closely with other kitchen staff, including sous chefs, line cooks, and pastry chefs, to ensure the smooth running of kitchen operations.
• Assist in preparing other food items as necessary during busy service periods.
• Plating and Presentation :
• Ensure that all cold dishes are beautifully and consistently plated.
• Focus on presentation, quality, and portion control.
• Quality Control :
• Regularly check the quality of ingredients, ensuring freshness and proper storage.
• Conduct taste tests for dressings, sauces, and other cold preparations to maintain consistency.
• Training and Supervision :
• Occasionally help train junior kitchen staff or assist with the supervision of other team members working in the pantry section.
• Cleanliness and Organization :
• Keep the pantry area clean and well-organized.
• Ensure that all tools and equipment used in pantry work are properly sanitized and stored.

Required Skills :

• Knowledge of cold food preparation techniques and recipes.
• Ability to work in a fast-paced, high-pressure environment.
• Strong attention to detail, especially in presentation and organization.
• Good communication and teamwork skills.
• Strong understanding of food safety and sanitation procedures.

Qualifications :

• Culinary school diploma or equivalent training.
• Experience in a professional kitchen, particularly in the pantry section.
• Food handler certification (depending on local requirements).

Working Conditions :

• Fast-paced kitchen environment.
• Long hours, including weekends and holidays, depending on the establishment.
• Standing for extended periods, and occasionally lifting heavy items.

Additional Responsibilities (may vary) :

• Assisting with menu planning or recipe creation for cold dishes.
• Ensuring proper labeling and rotation of ingredients to minimize waste.

Job Types: Full-time, Permanent

Pay: ?10,000.00 - ?20,000.00 per month

Benefits:

• Food provided
• Internet reimbursement

Schedule:

• Rotational shift

Supplemental Pay:

• Commission pay
• Performance bonus
• Quarterly bonus

Work Location: In person