Job Summary:


Assist the Sous Chef and Executive Chef in managing the kitchen operations.
Prepare and cook menu items to the highest standard.
Maintain a clean and organized kitchen environment.
Support the culinary team in delivering exceptional dining experiences.


Key Responsibilities:


Prepare and cook menu items, including sauces, soups, entrees, and desserts.
Assist in menu planning, food costing, and inventory management.
Supervise and guide junior kitchen staff, including Commis Chefs and Kitchen Porters.
Maintain a clean and organized kitchen, adhering to food safety and hygiene standards.
Collaborate with the culinary team to develop new recipes and menus.
Assist in food ordering, receiving, and storage.
Participate in kitchen meetings and contribute to menu development.
Maintain a positive and professional attitude in a fast-paced environment.


Requirements:


3-5 years of experience in a similar role.
Culinary degree or equivalent.
Strong cooking skills and knowledge of classical techniques.
Ability to work under pressure and meet deadlines.
Excellent communication and teamwork skills.
Physical stamina to stand for long periods and lift heavy loads.
Familiarity with kitchen equipment and tools.
Basic math skills for measuring ingredients and managing inventory.


Working Conditions:


Fast-paced kitchen environment with varying temperatures and humidity.
Frequent exposure to heavy machinery, sharp objects, and hot surfaces.
May require occasional overtime or weekend work.