Job Description

Job SummaryKey Responsibilities:

• Assist the Executive Chef or Head Chef in managing kitchen operations, ensuring smooth service and efficient food production.
• Supervise, train, and motivate kitchen staff, ensuring they adhere to food safety standards, recipes, and portion control guidelines.
• Oversee the preparation, cooking, and presentation of food during service, ensuring consistency and quality.
• Help create, plan, and implement new menus, seasonal dishes, and specials.
• Monitor food inventory, order supplies, and ensure proper storage and rotation of stock.
• Assist in maintaining the cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations.
• Ensure that all kitchen equipment is properly maintained and report any issues to the Executive Chef.
• Collaborate with front-of-house staff to ensure smooth communication and efficient service.
• Handle food costs, portion control, and waste management to maximize kitchen efficiency and profitability.
• Address guest concerns or complaints regarding food and service promptly and professionally.
• Assist in the development and execution of training programs for kitchen staff, enhancing skills and knowledge.
• Work closely with the Executive Chef to ensure the kitchen is operating within budgetary and quality parameters.

Qualifications & Experience:

• Minimum of 35 years of experience in a professional kitchen, with at least 2 years in a supervisory role.
• Culinary degree or equivalent qualification in professional cooking.
• Strong knowledge of cooking techniques, food preparation, and presentation standards.
• Excellent leadership, communication, and organizational skills.
• Ability to work efficiently in a high-pressure environment, maintaining a calm and focused demeanor.
• Strong understanding of food safety and hygiene regulations.
• Ability to manage multiple tasks and priorities effectively.
• Flexibility to work evenings, weekends, and public holidays as required

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