Job Description

Key responsibilities

Dish preparation:

Prepare, cook, and present food according to established recipes and quality standards.

Station management:

Take ownership of a specific kitchen station, maintaining a high level of cleanliness and organization.

Staff supervision:

Oversee and train junior kitchen staff, such as commis chefs and kitchen porters, to ensure they work efficiently and maintain standards.

Inventory control:

Monitor stock levels for their station, place orders for necessary supplies, and ensure proper storage and rotation of ingredients.

Hygiene and safety:

Ensure all food safety and health and safety regulations are met, including proper sanitation, equipment maintenance, and waste management.

Collaboration:

Work with the Sous Chef and other chefs to develop menus, coordinate tasks, and communicate effectively within the kitchen brigade.
Job Type: Full-time

Pay: ?30,000.00 - ?35,000.00 per month

Benefits:

Flexible schedule Food provided Provident Fund
Experience:

10 key typing: 7 years (Preferred)
Work Location: In person