Report to: Executive chef
Role: Responsible for overseeing the kitchen staff, managing the kitchen when the head chef is absent, and helping to plan and execute menus. Also play a key role in training and mentoring CDPs.
- Directs food preparation and collaborates with the executive chef.
- Helps in the design of food and drink menus.
- Produces high-quality plates, including both design and taste.
- Oversees and supervises kitchen staff during opening, preparation and plating.
- Support the CDP in Handling the pass kitchen during rush hours.
- Assists with menu planning, inventory, and management of supplies.
- Ensures that the purchasing and store keepers are receiving high quality products and following policies.
- Make sure that CDPs and Commis Keep their stations clean and comply with food safety standards.
- Monitors and maintains kitchen equipment.
- Solves problems that arise and seizes control of issues in the kitchen.
- Train CDPs and Commis at all time specially on new dishes and recipes.
- Check all stores for expiration and on food safety guidelines.
Qualifications:
- Level 3 Food Safety certificates
- Minimum 5 years relevant experience
- Awareness of manual handling techniques
- Experience in maintaining heavy duty kitchen equipment, and knowledgeable with all kind of chemicals.
- Knowledge of various cooking methods, ingredients, and procedures.
- Management and leadership skills.
- Hand-eye coordination.
- Time-management skills.
- Decision making
- Competent level of English spoken and written
