Job Description

Responsibilities:
. Direct food preparation and collaborates with Head chef and Sous Chefs.
. Produce high quality plates, including both design and taste.
. Assist with menu planning, inventory, and management of supplies.
. Keep station clean and complies with food safety standards.
. Monitor and maintain kitchen equipment.
. Approving and polishing dishes before they reach the customer
. Managing and working closely with other Chefs of all levels
. Being responsible for health and safety
. Being responsible for food hygiene practices
. Monitor the production of food items to ensure compliance with prescribed recipes andspecifications..
. Minimise food wastage.
. Other job related tasks as and when assigned.

Salary (Depending on experience):

Demi Chef $2.5-$2.9K
Chef de Partie $3-$3.5K

Requirements:

At least 1 year of experience in a professional kitchen
A passion for Spanish or Mediterranean flavours. Hands-on experience is a big plus.
Strong cooking fundamentals, knife skills and an eye for detail
Calm, focused and reliable under pressure
A natural team player
Food Safety Course Level 1 (or Basic Food Hygiene Certificate) is required.