RESPONSIBILITIES:

• Prepare Ingredients: Chop vegetables, cut meat, and measure spices to ensure all ingredients are ready for cooking.

• Cook Meals: Follow recipes and restaurant specifications to cook dishes to perfection.

• Maintain Cleanliness: Keep the kitchen area clean and sanitized, including workstations, utensils, and equipment.

• Inventory Management: Track ingredients and supplies, and notify the head chef or manager when inventory is low.

• Menu Collaboration: Work with the head chef to develop and refine menu items, incorporating seasonal ingredients and customer preferences.

• Quality Control: Ensure all dishes meet the restaurant’s standards for taste, presentation, and consistency.

• Health and Safety Compliance: Adhere to food safety regulations and guidelines to prevent contamination and ensure customer safety.

• Timely Service: Prepare and plate meals in a timely manner, especially during peak hours, to ensure smooth service.

• Customer Feedback: Occasionally interact with customers to gather feedback and make necessary adjustments to dishes.

• Team Collaboration: Work closely with other kitchen staff, including sous chefs, line cooks, and dishwashers, to maintain an efficient and harmonious kitchen environment.

REQUIREMENTS:

• Cooking experience

• Quality control management skills

• Strong Communication skills

• Knowledge of Food & Beverage operations

• Team player