Operational Assistance – Support kitchen setup, closing duties, inventory organization, and smooth service flow across all sections.
Team Collaboration & Professionalism – Work closely with chefs and colleagues, maintaining a positive, professional, and cooperative attitude in all kitchen operations.
Food Preparation Support – Assist in ingredient preparation, mise-en-place, cooking, plating, and packaging while following recipes and portion standards.
...
Basic knowledge of food preparation
kitchen cleanliness
and hygiene practices.
Responsible
disciplined
and able to follow instructions and standard recipes accurately.
Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
Communication & Coordination – Coordinate with service, purchasing, and logistics teams, support kitchen briefings, and act as the person in charge when the Kitchen Head is absent.
Kitchen Operations Management – Oversee daily food preparation, production flow, and service execution while ensuring dishes meet standard recipes, portioning, and presentation guidelines.
...
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Menu Development & Standardisation: Support menu development, recipe standardisation, product trials, and ensure consistent execution of new and existing menu items.
Cost Control & Inventory Management: Manage food costs, inventory, stock control, and purchasing coordination to minimise wastage and ensure efficient kitchen operations.
Coordination & Reporting: Coordinate with cross-functional teams, maintain accurate kitchen documentation, provide operational updates, and support audits while ensuring smooth outlet operations.
...
Operational Assistance – Support kitchen setup, closing duties, inventory organization, and smooth service flow across all sections.
Team Collaboration & Professionalism – Work closely with chefs and colleagues, maintaining a positive, professional, and cooperative attitude in all kitchen operations.
Food Preparation Support – Assist in ingredient preparation, mise-en-place, cooking, plating, and packaging while following recipes and portion standards.
...
Basic knowledge of food preparation
kitchen cleanliness
and hygiene practices.
Responsible
disciplined
and able to follow instructions and standard recipes accurately.
Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
Communication & Coordination – Coordinate with service, purchasing, and logistics teams, support kitchen briefings, and act as the person in charge when the Kitchen Head is absent.
Kitchen Operations Management – Oversee daily food preparation, production flow, and service execution while ensuring dishes meet standard recipes, portioning, and presentation guidelines.
...
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Menu Development & Standardisation: Support menu development, recipe standardisation, product trials, and ensure consistent execution of new and existing menu items.
Cost Control & Inventory Management: Manage food costs, inventory, stock control, and purchasing coordination to minimise wastage and ensure efficient kitchen operations.
Coordination & Reporting: Coordinate with cross-functional teams, maintain accurate kitchen documentation, provide operational updates, and support audits while ensuring smooth outlet operations.
...
Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
Communication & Coordination – Coordinate with service, purchasing, and logistics teams, support kitchen briefings, and act as the person in charge when the Kitchen Head is absent.
Kitchen Operations Management – Oversee daily food preparation, production flow, and service execution while ensuring dishes meet standard recipes, portioning, and presentation guidelines.
...
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
Communication & Coordination – Coordinate with service, purchasing, and logistics teams, support kitchen briefings, and act as the person in charge when the Kitchen Head is absent.
Kitchen Operations Management – Oversee daily food preparation, production flow, and service execution while ensuring dishes meet standard recipes, portioning, and presentation guidelines.
...
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Quality Control: Maintain rigorous standards of hygiene, safety, and food quality, adhering to all relevant health and safety regulations.
Team Leadership: Supervise and mentor kitchen staff, fostering a positive and productive work environment, and ensuring all team members are trained to deliver exceptional culinary experiences.
Budget Management: Manage food costs and inventory, minimizing waste and maximizing efficiency without compromising on quality.
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Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.