Key Responsibilities & Duties
- Operational Management: Directs food preparation at specific stations (e.g., grill, fry, saut), ensuring timely, consistent, and quality, high-volume, or, when required, la carte service.
- Menu & Food Production: Prepares, seasons, and cooks ingredients for meals according to established recipes.
- Supervision & Training: Guides, trains, and delegates tasks to junior cooks, kitchen assistants, and staff, ensuring adherence to safety procedures.
- Hygiene & Safety: Maintains a clean, sanitized work area, monitors food safety standards (e.g., proper storage, temperature, rotation), and complies with health guidelines.
- Inventory & Cost Control: Monitors stock levels, checks the quality of received items, and helps manage food costs and minimize waste.
Requirements & Qualifications
- Experience: Generally requires 3 or more years of experience in a professional kitchen environment.
- Skills: Strong culinary skills, multitasking abilities, and knowledge of various cooking techniques (e.g., grilling, roasting, sauces).
- Certification: Food handler's certificate or relevant culinary certification.
- Physical Ability: Must be able to stand for long periods and work in a hot, fast-paced environment.
Common Qualifications
- Certificate in food production or culinary arts.
- Understanding of food safety regulations (e.g., HACCP).
- Ability to work flexible hours, including shifts, weekends, and holidays.
This role bridges the gap between line cooks and sous chefs, focusing on both execution and leadership.
