Job Description

Job Summary

Food Preparation and Cooking:

Preparing and cooking various Continental dishes, including soups, appetizers, main courses, and desserts. Ensuring consistent taste, presentation, and portioning of dishes. Adhering to recipes and culinary techniques.

Quality Control:

Maintaining high standards of food quality, hygiene, and safety. Regularly checking for adherence to recipes and portion sizes.

Kitchen Management:

Overseeing kitchen operations during shifts. Managing and controlling inventory for the designated section. Ensuring the availability of fresh and quality ingredients.

Collaboration and Teamwork:

Collaborating with other chefs and kitchen staff to coordinate menu items and ensure seamless service. Providing guidance and training to junior kitchen staff.

Menu Planning (Potentially):

Assisting in menu planning and recipe development. Developing new recipes and dishes.

Food Safety and Hygiene:

Ensuring proper storage and handling of ingredients, complying with food safety and sanitation standards. Maintaining a clean and organized kitchen environment.
Additional Responsibilities (May Vary Depending on the Role):

Leading a Station:

Taking charge of a specific section of the kitchen, such as grill, sauce, or pastry.

Customer Interaction:

Engaging with customers to understand their preferences and handling special dietary requests.

Process Improvement:

Seeking ways to enhance kitchen processes and improve food presentation.

Leadership and Mentorship:

Leading the kitchen brigade and mentoring junior chefs.

Problem-Solving:

Addressing kitchen emergencies and making quick decisions to maintain quality standards.
Job Type: Full-time

Pay: ?10,000.00 - ?25,000.00 per month

Benefits:

Food provided
Supplemental Pay:

Performance bonus
Work Location: In person