Duties and Responsibilities
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 hotel's policies and procedures.
Skills and Qualifications
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.