The Chef will operate and support kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Chef plays a vital role in maintaining efficiency and consistency.
Key Responsibilities:
Planning and directing food preparation and culinary activities.
Supervise and coordinate the kitchen team during food preparation and service.
Ensure dishes are prepared and presented to standards.
Monitor kitchen operations to maintain food quality, freshness, and consistency.
Train, mentor, and develop junior kitchen staff.
Ensure compliance with food safety, hygiene, and sanitation regulations.
Manage kitchen inventory and food cost control.
Participate in menu development and costings.
Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.
Ensure a clean, organized, and efficient kitchen workspace.
Address and resolve any kitchen or food-related issues promptly.
Stay updated with culinary trends and new techniques.