Full job description
responsibilities:
Food Preparation: Prepare and cook dishes according to established recipes and quality standards. Ensure consistency in taste, presentation, and portion sizes.
Station Management: Oversee a specific section or station in the kitchen, such as grill, frying, or appetizers. Ensure that all equipment and ingredients are ready and in good condition for service.
Quality Control: Monitor food quality and presentation to ensure it meets the restaurant's standards. Taste dishes and make necessary adjustments as required.
Menu : Collaborate with the Head Chef in developing and testing new menu items for the section. Suggest improvements and innovations.
Inventory Management: Assist in inventory management for the section, including ordering ingredients, maintaining stock levels, and minimizing waste.
Health and Safety: Ensure compliance with food safety and sanitation regulations. Maintain a clean and organized work area. Adhere to safety protocols.
Speed and Efficiency: Work efficiently to meet service demands during peak hours while maintaining quality. Manage cooking times effectively.
Communication: Maintain open communication with the kitchen team and front-of-house staff to ensure a smooth flow of orders and timely service.
Problem Solving: Address any issues or problems that arise during service, such as equipment malfunctions or ingredient shortages.
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