Job Summary:

- Assist the Sous Chef and Executive Chef in managing the kitchen operations.

- Prepare and cook menu items to the highest standard.

- Maintain a clean and organized kitchen environment.

- Support the culinary team in delivering exceptional dining experiences.

Key Responsibilities:

- Prepare and cook menu items, including sauces, soups, entrees, and desserts.

- Assist in menu planning, food costing, and inventory management.

- Supervise and guide junior kitchen staff, including Commis Chefs and Kitchen Porters.

- Maintain a clean and organized kitchen, adhering to food safety and hygiene standards.

- Collaborate with the culinary team to develop new recipes and menus.

- Assist in food ordering, receiving, and storage.

- Participate in kitchen meetings and contribute to menu development.

- Maintain a positive and professional attitude in a fast-paced environment.

Requirements:

- 3-5 years of experience in a similar role.

- Culinary degree or equivalent.

- Strong cooking skills and knowledge of classical techniques.

- Ability to work under pressure and meet deadlines.

- Excellent communication and teamwork skills.

- Physical stamina to stand for long periods and lift heavy loads.

- Familiarity with kitchen equipment and tools.

- Basic math skills for measuring ingredients and managing inventory.

Working Conditions:

- Fast-paced kitchen environment with varying temperatures and humidity.

- Frequent exposure to heavy machinery, sharp objects, and hot surfaces.

- May require occasional overtime or weekend work.