Responsibilities
- Assist in food preparation and collaborate with the executive/head chef
- Help in the design, testing, and implementation of the food and drink menu
- Produce high-quality plates for customers in both design and taste
- Oversee and supervise kitchen staff
- Assist with inventory, ordering, supplier relationships, and management of supplies
- Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition
- Keep work and food prep stations clean and comply with food safety standards
- Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels
- Maintain the schedule for staff shifts
- Monitor and maintain the kitchen equipment, and arrange repairs and service as needed
- Department Budget Matters pertaining to Culinary operations Within the authority as assigned by Superior
Requirements
- Responsible for creation of menus and standard recipes
- Maintain production of the highest quality products
- Supervise colleagues in efficient manner
- Maintain hygiene and safety standards as per company guidelines
- Create a departmental culture of motivation, team spirit and creativity
Additional Information
- Maintain hygiene and safety standards as per company guidelines
- Strive to keep working hours efficient without compromising quality
- Maintain the schedule for staff shifts
- Monitor and maintain kitchen equipment, arrange repairs and service as needed
- Comply with food safety standards
- Keep work and food prep stations clean
