Responsibilities:
Food Preparation: Prepare and cook dishes according to the established recipes and standards.
Section
Management: Oversee and manage a specific section of the kitchen,
ensuring that all tasks are completed in a timely and organized manner.
Quality
Control: Maintain high standards of food quality, taste, and
presentation. Ensure that all dishes leaving the kitchen meet the
established criteria.
Stock Management: Assist
in managing inventory levels, including ordering and receiving
supplies, and maintaining proper stock rotation.
Collaboration:
Work closely with other members of the kitchen staff to ensure smooth
operation and effective communication within the team.
Training: Assist in the training of kitchen staff, especially commis chefs and kitchen assistants.
Hygiene
and Safety: Adhere to health and safety regulations and ensure
cleanliness and hygiene standards are maintained in the kitchen.
Menu Development: Collaborate with the Chef de Partie and other senior chefs in developing new dishes and menus.
Qualifications:
Diploma or degree in culinary arts or a related field.
Proven experience in a kitchen environment.
Strong knowledge of culinary techniques and practices.
Understanding of food safety and sanitation regulations.
Ability to work in a fast-paced and high-pressure environment.
Good communication and organizational skills.