Job Description

Your responsibilities are as follows:

Uphold high standards of work and professional ethics as expected by the restaurant and head chef Prepare and cook food to the highest quality, consistently meeting agreed standards for presentation and preparation under the chef's guidance Co-lead a designated station, offering training and support to assistant cooks to ensure consistent performance Work efficiently under pressure and in high-temperature environments for extended periods as necessary Be familiar with and carry out the kitchen's opening and closing procedures as needed Be punctual and promptly report any personal emergencies that may affect your ability to fulfill duties Monitor stock movement, including requisitioning, accepting, and correctly storing deliveries for your station Assist in achieving kitchen objectives such as food cost targets and overall operational standards Complete daily and weekly kitchen routines, including temperature checks, proper food labeling and dating, organized storage, and scheduled cleaning tasks Maintain high standards of personal hygiene and overall kitchen cleanliness at all times Identify and eliminate hazards, and report any equipment defects or safety issues to the chef promptly Support a positive, team-oriented environment through effective communication and collaboration Understand menu planning, stock control, and the role of inventory management in meeting gross profit targets Adapt and assist in other kitchen areas during emergencies, staff shortages, or high service volume Actively contribute to the smooth operation of the kitchen Demonstrate a commitment to learning, development, and continuous improvement as a cook Attend required meetings and training sessions Respond appropriately in emergency situations and follow all reasonable instructions from management and senior staff
Job Type: Full-time

Pay: From ?15,000.00 per month

Benefits:

Food provided
Work Location: In person