Job Description
Key Responsibilities:
1. Food Preparation and Cooking:
- Prepare and cook dishes according to the restaurant’s menu and recipes.
- Ensure all food is prepared to the highest standards of quality and presentation.
- Oversee the preparation and cooking of food in the assigned section.
- Assist with the planning and creation of new dishes and menus.
- Ensure portions and garnishes are consistent and in line with the restaurant’s standards.
2. Kitchen Management:
- Manage and coordinate the activities of the kitchen staff in the assigned section.
- Train and mentor junior staff and apprentices.
- Ensure the kitchen stations are set up and stocked before service.
- Maintain an organized and clean workstation.
- Monitor inventory levels and communicate needs to the Sous Chef or Executive Chef.
- Assist in managing food costs and minimizing waste.
3. Compliance and Safety:
- Adhere to all food safety and sanitation regulations.
- Ensure that kitchen equipment is properly maintained and used safely.
- Report any maintenance issues or hazards to the Sous Chef or Executive Chef.
- Comply with all health and safety policies and procedures.
- Conduct regular checks to ensure food safety standards are being met.
Skills
Requirements:
- Available to Join in February 10
- Interested in joining for a 3 months Project – Seasonal Visa
- Must Valid passport
- English fluency is a Must.
Benefits:
- Premium Accommodation and Transportation
- 1 Staff Meal Provided
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