Support the Sous Chef and Head Chef with daily tasks
Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating
Oversee and organize kitchen stock and ingredients
Keeps cooking stations well-stocked, especially before and during prime operation hours
Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns
Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards
Work with the head chef to maintain kitchen organization, staff ability, and training opportunities
Verify that food storage units all meet standards and are consistently well-managed
Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing
Any other ad hoc duties assigned
Requirements:
At least 3 years experience
Process Food and Beverage Safety and Hygiene certificate
Strong knowledge in Food and Beverage
Strong organizational and problem-solving skills and attention to detail
Must be able to work on shift roster (including Sat, Sun & PH)
