YOUR MANDATE:

• Setting up the kitchen prior to a restaurant’s opening

• Preparing a particular kitchen station by bringing all food containers to that point in the line

• Cooking a specific portion of each plated meal

• Marinating, cutting and precooking foods

• Making sure that kitchen is Cleaned before the restaurant closes

• Wrapping unused items and storing them in proper areas at the end of a shift

• Plating food creatively and maximising customer enjoyment

• Preparing items for roasting, sautéing, frying and baking.

• Rotating stock to use items before expiration date.

• Assisting the restaurant manager to define menu concepts and develop dishes.

• Developing and executed creative menus, incorporating seasonal ingredients and innovative cooking techniques.

• Collaborating with manager and other main chef to plan and coordinate daily kitchen activities.

• Training and mentoring junior chefs, fostering their professional growth and enhancing overall team performance.

• Implementing cost-saving measures without compromising food quality, leading to 35% reduction in expenses.

• Maintained strict adherence to food safety and sanitation standards, consistently achieving excellent health inspection ratings.

• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.

SPECIAL ATTENTION TO:

• Reduced food waste by creatively repurposing ingredients and tracking inventory closely.

• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.

To be successful in this role, you’ll need great kitchen skills and experience and you would need

· Great cooking skills

· A cool head

· An ability to delegate appropriately

· Organisational flair

· A grasp of profit margins

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our kitchen runs smoothly and customers have pleasant dining experiences.

Culinary Strategy & Innovation

· Develop and implement a corporate culinary vision that enhances the overall dining experience.

· Drive innovation in menu design, ingredient sourcing, and presentation to reflect current food trends and client preferences.

· Ensure a balance of culinary creativity and cost-effective menu planning.