Key Responsibilities
- Food Preparation: Chop, measure, and prepare ingredients for various dishes according to standardized recipes.
- Cooking: Operate kitchen equipment, such as grills, ovens, and fryers, to cook menu items to specific standards.
- Quality & Consistency: Follow recipes and portion control guidelines to ensure dishes are high quality, consistent, and appealing.
- Presentation: Plate and garnish dishes attractively to meet customer expectations.
- Sanitation: Maintain a clean, sanitized, and organized kitchen, adhering to all health and safety regulations.
- Inventory & Stock: Monitor stock levels, check ingredient freshness, and assist with ordering supplies.
- Equipment Maintenance: Ensure kitchen equipment is in good working order and report any maintenance issues to management.
- Teamwork: Collaborate with other kitchen staff and front-of-house to ensure timely and efficient food service.
- Adaptation: Accommodate customer allergies and dietary restrictions when necessary.
- Menu Development: May assist with creating new menus and recipes for the restaurant.
Required Skills & Qualifications
- Ability to work in a fast-paced environment and under pressure.
- Strong attention to detail and presentation skills.
- Knowledge of various cooking methods and techniques.
- Good organizational and time management skills.
- Previous experience working in a kitchen environment is often preferred.
