About this role
Oversee and coordinate the daily operations of the assigned kitchen section.Prepare and cook food according to established recipes, standards and presentation guidelines.Supervise and guide Commis Chefs and other team members within the section.Ensure consistency in food quality, taste, portioning and presentation.Maintain high standards of cleanliness, hygiene and food safety throughout the kitchen.Monitor food storage, stock levels and minimise food wastage and unnecessary costs.Ensure all kitchen equipment and work areas are clean, safe and properly maintained.Assist the Sous Chef in maintaining smooth kitchen operations and completing other duties as assigned. Minimum 2-4 years of experience in a Western kitchen or similar culinary environment.
Culinary education or relevant professional training is preferred.
Good knowledge of Western cooking techniques, ingredients, sauces, and plating.
Ability to work effectively in a fast-paced kitchen environment.
Good communication and teamwork skills.
Strong attention to detail and commitment to food quality.
Knowledge of HACCP and food hygiene standards is an advantage.
Physically fit and able to work flexible shifts, weekends, and public holidays.
Ability to work independently while following direction from senior chefs.