Restaurant Chef

Roles and responsibilities

Learning and practicing various cooking methods under the supervision of senior chefs
Regularly cleaning and sanitizing kitchen tools, utensils, and equipment.
Performing tasks as directed by senior chefs, such as Sous Chef or Chef de Partie, to help in meal preparation.
Helping to receive, check, and store deliveries of fresh food and supplies.
Observing and participating in different sections of the kitchen to gain comprehensive knowledge.
Proven experience in a Commis Chef role with excellent use of various cooking methods, ingredients, equipment and hygiene standards
Ability to multitask with good time management and work efficiently under pressure
Culinary school diploma or qualification from a culinary school
At least 1 - 2 years of experience cooking in a well-established restaurant or full-service hotel
1. Menu Planning and Recipe Development:
Creating and Designing Menus: Develop diverse and creative menus that align with the restaurant’s theme and target audience. This includes planning for appetizers, main courses, desserts, and seasonal specials.
Recipe Development: Create or adapt recipes to suit the restaurant’s needs, ensuring dishes are unique, flavorful, and cost-effective.
Ingredient Selection: Source high-quality ingredients, taking into account seasonality, freshness, and cost efficiency. Build relationships with suppliers to ensure a steady supply of ingredients.
Portion Control and Food Costing: Ensure that recipes are cost-effective while maintaining high quality. Monitor portion sizes to avoid wastage and maintain profitability.
2. Overseeing Kitchen Operations:
Managing the Kitchen Team: Lead and supervise a team of chefs, cooks, and kitchen staff. Delegate tasks, offer guidance, and ensure the team works efficiently to meet service demands.
Training and Mentorship: Provide training for new staff and mentor junior chefs to develop their skills and ensure they adhere to restaurant standards.
Workflow Management: Coordinate the kitchen’s workflow, ensuring that all dishes are prepared on time and meet the quality and presentation standards set by the restaurant.
Maintaining Consistency: Oversee the consistency and quality of every dish that leaves the kitchen, making sure it matches the recipe and presentation standards.

Desired candidate profile

Managing Kitchen Operations During Service:

• Maintaining Efficiency During Service: Ensure the kitchen runs smoothly during busy service periods, coordinating orders and ensuring that dishes are sent out on time and to specification.
• Quality Control: Taste test dishes and check their appearance to ensure that every dish that leaves the kitchen meets the restaurant’s standards.
• Managing Special Requests: Handle any last-minute changes, special dietary requests, or food allergies promptly and effectively.

Skills and Qualities Required:

• Culinary Expertise: Deep knowledge of cooking techniques, ingredients, and kitchen equipment. A well-rounded skill set in both traditional and modern cooking styles is beneficial.
• Creativity: Ability to develop new and exciting dishes that are in line with the restaurant’s theme and appeal to customers.
• Leadership and Team Management: Strong leadership skills to manage kitchen staff, provide training, and keep the team motivated and organized.
• Time Management: The ability to manage multiple tasks in a fast-paced environment, ensuring that food is prepared on time without sacrificing quality.
• Attention to Detail: High standards of food quality and presentation, with a strong focus on consistency in every dish that leaves the kitchen.
• Stress Management: Ability to stay calm and focused during busy shifts, ensuring the kitchen remains organized and efficient.
• Communication: Strong communication skills to liaise with the front-of-house team, restaurant managers, and kitchen staff effectively.
• Physical Stamina: Ability to work long hours on your feet in a hot and often noisy kitchen environment.