Responsibilities:
- Assist in managing kitchen staff, ensuring smooth operation during service
- Oversee the preparation and cooking of dishes, ensuring consistency and high-quality standards
- Work closely with the Executive Chef to create, plan, and execute seasonal menus with innovative and flavorful dishes
- Maintain high standards of food presentation, taste, and portion control. Ensure all dishes meet the established specifications
- Help manage inventory, ordering, andstock levels
- Ensure kitchen cleanliness and adhere to food safety and hygiene standards
- Work closely with front-of-house staff to ensure smooth service and customer satisfaction
- Any other ad-hoc duties as assigned by the Company
Requirements:
- Ability to work in a fast-paced, high-pressure environment
- Strong leadership and team management skills
- Creativity and passion for food and culinary trends
- Excellent organizational skills and attention to detail
- A deep understanding of kitchen safety, hygiene, and food handling protocols
- Able to work on split shifts, weekends, and public holidays
- Have initiative and hardworking with positive attitude to learn and contribute
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