Responsible for overseeing a specific section of the kitchen, ensuring consistency in food quality, presentation, and adherence to health and safety regulations. Manages mise en place, preparing ingredients and ensuring readiness before service. Supervises and trains junior chefs, delegating tasks efficiently to maintain smooth kitchen operations. Collaborates with sous chefs and head chefs to develop new menu items, contributing to recipe refinement and innovation. Monitors inventory levels, placing orders as needed while maintaining cost efficiency and minimizing waste. Maintains strict hygiene standards, ensuring compliance with food safety protocols and HACCP guidelines.
Requires a minimum of two years of professional kitchen experience, demonstrating expertise in a specific culinary discipline. Proficiency in advanced cooking techniques is advantageous. Strong organizational skills and the ability to work effectively under pressure in a fast-paced environment are essential. Experience with kitchen management systems and familiarity with modern culinary equipment preferred.
Flexibility is expected, as the role may involve tasks beyond the immediate responsibilities outlined, depending on operational needs.
39 hrs/week
34000 p.a.