Chef
RESPONSIBILITIES
- Leads kitchen team in the absence of the Head Chef
- Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during the peak operation hours
- Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
- Manages food and product ordering by keeping records and minimizes waste
- Works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities
- Assist Head Chef with menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
- Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
- Follows and adheres to Company policies, processes, and procedures accordingly
- To attend trainings/meetings as and when required
- Adhoc duties/projects assigned by Supervisor