Main Responsibilities

Kitchen Operations

• Assist the Sous Chef and Head Chef in daily kitchen operations
• Ensure smooth food preparation and timely service during operations
• Maintain consistency in food quality and presentation

Food Preparation

• Prepare and cook menu items according to recipes and standards
• Assist in menu planning and seasonal menu development
• Monitor food portioning and wastage control

Team Supervision

• Supervise and guide junior kitchen staff and Commis Chefs
• Assist in training and mentoring kitchen team members
• Allocate kitchen duties during service operations

Hygiene & Safety

• Ensure kitchen cleanliness and food hygiene standards are maintained
• Adhere to SFA food safety and workplace safety regulations
• Monitor proper food storage and stock rotation practices

Inventory & Cost Control

• Assist with inventory management and stock ordering
• Monitor ingredient usage and minimise food wastage
• Support kitchen cost control initiatives