Job Description
Job Summary:
The Kitchen Chef is responsible for overseeing daily kitchen operations, ensuring high-quality food preparation, and maintaining hygiene and safety standards. This role requires strong leadership, culinary expertise, and the ability to manage a team while maintaining efficiency in a fast-paced environment.
Key Responsibilities:
1. Food Preparation & Cooking:
- Supervise and participate in the preparation and cooking of dishes according to the menu.
- Ensure consistency, presentation, and taste meet restaurant standards.
- Innovate and introduce new dishes while improving existing recipes.
2. Kitchen Management & Operations:
- Oversee kitchen workflow, ensuring efficiency during service hours.
- Manage food stock, inventory, and cost control to minimize waste.
- Ensure all kitchen equipment is in good working condition and report any maintenance needs.
- Collaborate with suppliers to source fresh and high-quality ingredients.
3. Team Supervision & Training:
- Lead, train, and motivate kitchen staff to maintain high performance.
- Assign tasks and monitor the work of junior chefs and kitchen assistants.
- Conduct training sessions on cooking techniques, food safety, and kitchen procedures.
4. Hygiene & Safety Compliance:
- Ensure full compliance with health, safety, and hygiene regulations (HACCP standards).
- Maintain a clean and organized kitchen environment.
- Ensure food storage, handling, and preparation meet all legal and quality standards.
Qualifications & Skills:
- Proven experience as a Kitchen Chef, Sous Chef, or similar role.
- Strong culinary expertise with knowledge of various cooking techniques and cuisines.
- Excellent leadership and team management skills.
- Ability to work under pressure in a fast-paced kitchen.
- Strong time management and organizational skills.
- Knowledge of food safety and hygiene regulations.
