Assist the Head Chef in daily kitchen operations, including meal preparation, cooking, and presentation to meet high standards of quality and consistency. Supervise and mentor junior kitchen staff to ensure efficient workflow and adherence to culinary standards. Take charge of specific sections within the kitchen, demonstrating proficiency in various culinary techniques and cuisines. Collaborate with the culinary team to develop innovative menus that highlight locally sourced ingredients and cater to diverse dietary preferences. Maintain cleanliness and organisation in the kitchen area, adhering to food safety and hygiene regulations. Contribute to inventory management by monitoring stock levels, placing orders, and minimising food wastage. Uphold exceptional guest service by accommodating special requests and providing knowledgeable insights on menu offerings. Foster a positive work environment by promoting teamwork, communication, and professional development amongst kitchen staff.
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