- Prepare and cook dishes within your designated section. Ensure all dishes are prepared to the highest standards of quality and presentation.
- Assist in creating and updating the menu. Collaborate with the Head Chef to develop new dishes and recipes.
- Supervise and train junior kitchen staff working in your section. Ensure all team members adhere to kitchen standards and procedures.
- Monitor stock levels and ensure proper storage of ingredients. Coordinate with the Head Chef and procurement team to order supplies as needed.
- Maintain high standards of food hygiene and safety. Ensure all dishes leaving your section area are consistently of high quality.
- Ensure all kitchen equipment in your section is well-maintained and in good working order. Report any equipment issues to the Head Chef or maintenance team.
- Maintain an organized and clean work station.
- Optimize workflow and ensure timely preparation of dishes during service.
- Adhere to all health and safety regulations. Ensure compliance with the hotelās policies and procedures.
- Diploma or certificate in Food Production, hotel and hospitality management or any other equivalent qualification. A degree will be an added advantage.
- A minimum of 2 years of experience in a 3-5 star hotel or a professional kitchen, preferably in a supervisory role.
- Computer literate
- Strong culinary skills and knowledge of various cooking techniques and cuisines.
- Ability to create and innovate new dishes.
- Ensure precision in food preparation and presentation.
- Strong leadership skills to supervise and motivate junior staff.
- Excellent organizational skills to manage multiple tasks efficiently.
- Willingness to work flexible hours, including evenings, weekends, and holidays.
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