Job Description:
Assist the Assistant Sous/Sous chef in day-to-day culinary operations
Responsible for food production in the assigned role
Cook or directly supervises the cooking of items that require skillful preparation
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout assigned kitchen areas at all times
Implement controls to minimize food waste
Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety sanitation and accident prevention principles when necessary
Assist in scheduling and coordinating the work of kitchen employees to assure that food preparation is economical and technically correct within budgeted labour cost goals when necessary / Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion
Ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety
To work in close conjunction with the Operations Manager and respective & teams, collecting customer feedback and focus on improvement and development.
Job Requirements:
Can work on Sundays and public holidays
5 Year(s) of relevant experience
Knowledge in various cooking methods, ingredients, equipment and procedures
