Job Description

Food Preparation & Cooking

Supervise and coordinate activities of cooks and commis in the assigned section. Prepare, cook, and present dishes according to standard recipes and quality expectations. Ensure all food items are prepared on time and to the correct specifications. Maintain consistency in taste, presentation, and portion control. Monitor and control cooking temperatures and equipment usage. Check mise en place (daily preparation) for quality and quantity before each service. Develop and test new menu items in collaboration with the Sous Chef or Head Chef.

Hygiene, Safety & Quality Control

Ensure the kitchen area and equipment are clean, sanitized, and well-maintained. Follow all food hygiene, sanitation, and safety regulations (HACCP standards). Properly label, store, and rotate ingredients to maintain freshness and avoid waste. Report any maintenance issues, safety hazards, or shortages to supervisors.

Team Leadership & Training

Supervise and train junior kitchen staff (commis, trainees, etc.) in daily operations. Delegate tasks efficiently and ensure teamwork in your section. Support other sections when required and maintain smooth kitchen coordination. Motivate staff and maintain a positive and professional kitchen atmosphere.

Inventory & Cost Control

Manage portion sizes and minimize food waste. Check stock levels and assist in ordering supplies when necessary. Ensure cost control and adherence to kitchen budgets. Conduct regular inventory checks and report discrepancies.
Job Type: Full-time