Key Responsibilities
Food Preparation:
Cook dishes to exact recipe standards, check ingredient freshness, and control portion sizes and presentation.
Kitchen Operations:
Manage daily mise-en-place, monitor stock levels, and coordinate food orders during busy service hours.
Team Guidance:
Train, supervise, and assign tasks to junior cooks and kitchen assistants.
Hygiene and Safety:
Follow food safety regulations, keep workstations clean, and maintain safe equipment use.
Job Requirements
Experience:
2 to 5 years of professional kitchen experience.
Skills:
Strong knowledge of cooking methods, food safety standards, and team leadership.
Certifications:
Valid food handler certification or culinary trade certificate where required.
Physical Ability:
Able to work in high-volume, fast-paced environments and stand for long periods.