Qualifications and Skills

• Demonstrated expertise in culinary arts with a strong emphasis on high-quality food preparation and presentation.
• Proficient in recipe development, ensuring the creation of innovative and delicious dishes that meet customer expectations.
• Adherence to food safety and hygiene standards to ensure a safe and clean working environment.
• Advanced knife skills for efficient and precise food preparation and cutting techniques.
• Competent in menu planning, creating seasonal and specialty menus that align with culinary trends and customer preferences.
• Quality control experience to maintain consistency in taste, texture, and appearance across all dishes served.
• Effective time management skills to prioritize tasks and ensure smooth kitchen operations during busy service periods.
• Strong team collaboration abilities to work effectively with kitchen staff and ensure seamless service delivery.

Roles and Responsibilities

• Oversee and manage a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards.
• Collaborate with the head chef to plan and develop new recipes and dishes that align with restaurant concepts and themes.
• Ensure compliance with food safety and hygiene regulations, maintaining a clean and organized kitchen workspace.
• Train and guide junior kitchen staff, promoting teamwork and enhancing culinary skills across the team.
• Control stock levels for the allocated kitchen section, ensuring that all necessary ingredients are available and stored correctly.
• Conduct regular quality checks on raw ingredients and prepared dishes to maintain consistency in food quality.
• Manage cooking times and ensure all orders are delivered promptly to maintain high customer satisfaction.
• Actively participate in menu planning and working closely with other chefs to develop seasonal and promotional menus.