Job Description

Key Responsibilities:

Food Preparation and Cooking:

Prepare and cook continental dishes according to established recipes and presentation standards. Ensure that all food items are prepared with high quality and consistency.?

Kitchen Operations Management:

Supervise and coordinate activities of cooks and kitchen staff in the assigned section. Monitor the quality and quantity of food prepared, ensuring adherence to food safety and hygiene standards.?

Inventory and Supply Management:

Manage inventory levels of ingredients and supplies. Place orders in a timely manner and ensure the proper storage of food items to prevent spoilage.?

Team Leadership and Training:

Assist in hiring, training, and scheduling kitchen staff. Provide guidance and support to junior team members, fostering a collaborative and efficient work environment.?

Compliance with Safety Standards:

Ensure that all kitchen operations comply with health, safety, and hygiene regulations. Report maintenance needs, accidents, injuries, and unsafe work conditions to management.?

Preferred Qualifications:

Education:

Technical, trade, or vocational school degree in Culinary Arts or a related field.

Experience:

At least 3 years of related work experience in a culinary role, with a focus on continental cuisine.?

Skills:

Strong leadership, communication, and organizational skills. Ability to work under pressure and maintain composure in a fast-paced environment.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?35,000.00 per month

Benefits:

Cell phone reimbursement Food provided Health insurance Provident Fund
Work Location: In person