Key Responsibilities
Food Preparation & Cooking
: Cook menu items accurately by following recipes, portion sizes, and presentation standards.
Station Management
: Organize the workstation, handle advanced cooking techniques, and manage
mise en place
before service.
Staff Supervision
: Guide, train, and support junior cooks and kitchen assistants.
Quality & Safety Control
: Check ingredient freshness, maintain clean work areas, and adhere strictly to health and safety rules.
Inventory Support
: Monitor stock levels and assist with ordering supplies or equipment.
Job Requirements
Experience
: 2 to 5 years of professional kitchen experience in restaurants, catering, or hotel operations.
Certifications
: Valid Food Hygiene Certificate or formal culinary training.
Skills
: Strong knowledge of culinary techniques, time management, and team leadership.
Physical Fitness
: Ability to work in a fast-paced environment, handle high heat, and stand for long shifts.