Main Responsibilities:

Assisting in Food Preparation and Cooking:

• Overseeing and assisting in the preparation and cooking of food.
• Ensuring all dishes are prepared according to the established standards and recipes.
• Ensuring timely delivery of orders.

Managing the Team and Supervising Staff:

• Supervising kitchen staff such as chefs and kitchen workers.
• Training and mentoring new staff members.
• Maintaining a positive and productive work environment.
• Ensuring staff adherence to proper cooking and safety procedures.

Inventory and Purchasing Management:

• Monitoring inventory levels and ordering supplies as needed.
• Ensuring the effective use of ingredients and minimizing waste.
• Ensuring the kitchen is clean and organized.

Menu Planning and Recipe Development:

• Assisting the Executive Chef in developing and creating menus.
• Modifying recipes and dishes based on guest preferences and seasonal ingredients.
• Assisting in creating special event or seasonal menus.

Quality Control:

• Ensuring food quality and presentation meet restaurant standards.
• Conducting regular checks on food quality and kitchen cleanliness.
• Handling any issues that arise during food preparation or cooking.

Safety and Hygiene:

• Enforcing kitchen safety standards and ensuring compliance with food safety regulations.
• Ensuring the cleanliness and sanitization of kitchen equipment and working areas.
• Handling food storage and ensuring proper temperature control and labeling procedures.

Leadership and Support:

• Taking over the Executive Chef’s duties in their absence.
• Maintaining professional relationships with all kitchen staff and promoting teamwork.
• Ensuring the smooth operation of the kitchen during busy working hours.

Qualifications:

Education: A degree in Culinary Arts or an equivalent professional qualification.
Experience: At least 3-5 years of experience in a professional kitchen, with 1-2 years in a supervisory role.
Skills:

• Excellent leadership and team management skills.
• Strong knowledge of food preparation techniques and kitchen safety standards.
• Ability to work efficiently under pressure.
• Organizational and time management skills.
• Proficiency in using kitchen equipment and tools.
• Excellent communication skills.