Kitchen Chef

Roles and responsibilities

We are seeking for a culinary professional with a passion for creating delicious and nutritious meals.

Responsibilities:

Assist the Head Chef in planning and executing daily menu offerings, ensuring variety and quality in every meal.
Supervise kitchen staff in the preparation, cooking, and presentation of food items, maintaining consistency and adherence to recipes.
Take the lead in preparing and cooking meals during busy periods, ensuring timely service and a smooth operation.
Maintain cleanliness and sanitation standards in the kitchen area, adhering to food safety regulations and guidelines.
Assist with inventory management, including ordering and receiving food supplies, and minimizing waste.
Train and mentor kitchen staff, fostering a positive and collaborative work environment.
Collaborate with the Head Chef to develop new menu items and specials, incorporating feedback and suggestions from staff.
1. Overall Kitchen Management
Oversee Kitchen Operations: Manage and supervise the entire kitchen operation, ensuring that food preparation, cooking, and plating are carried out in a timely and efficient manner.
Ensure Smooth Service: Coordinate with other kitchen staff to ensure food is delivered to guests on time and meets quality standards, especially during peak hours or high-volume periods.
Staff Supervision: Lead, train, and motivate kitchen staff, including sous chefs, line cooks, and other kitchen workers. Assign tasks, monitor performance, and ensure team collaboration.
2. Menu Planning and Development
Create Menus: Design menus based on the restaurant's concept, current trends, and customer preferences. Ensure the menu reflects the establishment's style and targets the right market.
Food Innovation: Stay up-to-date with culinary trends and constantly strive to innovate by introducing new dishes, ingredients, or cooking techniques to keep the menu exciting and fresh.
Cost Control: Develop menus with food cost control in mind. Work with the management team to establish food pricing, balancing high-quality dishes with cost-effective ingredients.

Desired candidate profile

Proven experience as a Sous Chef or senior line cook in a high-volume food service establishment.
Culinary degree or equivalent certification preferred.
Strong leadership and communication skills, with the ability to motivate and inspire kitchen staff.
Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
Knowledge of food safety regulations and best practices in kitchen hygiene.
Creativity and passion for food, with a focus on providing nutritious and flavorful meals.
Culinary Expertise: Extensive knowledge of cooking techniques, food safety, and kitchen operations. Expertise in various cuisines, menu creation, and food preparation is essential.
Leadership and Management Skills: Strong leadership skills to manage a team, motivate staff, and enforce policies. Ability to handle stress and manage a team during peak hours.
Creativity: Ability to create and innovate with new dishes, recipes, and presentations. Stay inspired by current food trends and guest preferences.
Communication Skills: Excellent communication skills to effectively coordinate with kitchen staff, front-of-house teams, and management.
Organizational Skills: Strong organizational abilities to manage inventory, staff, schedules, and orders. Ability to multitask and remain efficient in a fast-paced environment.
Attention to Detail: High attention to detail in food preparation, portion control, and plating to ensure consistency and quality.
Problem-Solving Skills: Ability to quickly identify problems, such as issues with inventory, equipment, or staff performance, and implement solutions.