Job Description & Responsibilities

• Food Preparation and Cooking: Prepare and cook guest orders according to their specifications and preferences, ensuring quality in every dish.
  Carefully select and prepare high-quality ingredients, including chopping vegetables and meats as required.
  
• Safety and Sanitation: Implement and uphold food safety best practices, ensuring all kitchen staff adhere to safety and sanitation standards.
  Exercise caution in a fast-paced kitchen environment, managing sharp knives and hot surfaces responsibly.
  
• Kitchen Staff Coordination and Training: Assist in scheduling kitchen staff, delegate tasks effectively, and mentor team members to enhance their performance and productivity.
  
• Inventory and Ingredient Management: Assess inventory needs, maintain supply levels, and ensure all ingredients are fresh and readily available.
  
• Continuous Improvement and Trend Awareness: Stay updated on culinary trends and industry developments, incorporating new ideas to enhance the guest dining experience.
  
• Efficiency and Adaptability: Work efficiently during peak times, including weekends and evenings, and assist with cleaning or other tasks during busy periods or when there are staff shortages.
  Collaborate with the restaurant’s administrative team to support smooth kitchen operations.
  

Requirements:

• Previous experience as a Cook or Assistant Chef in a high-volume kitchen.
• Solid knowledge of food safety and sanitation practices.
• Strong knife skills and ability to prepare high-quality ingredients.
• Effective communication and leadership abilities, with the capacity to train and motivate kitchen staff.
• Flexibility to work weekends, evenings, and during peak hours as required.
• Willingness to stay updated on culinary trends and adopt new techniques.