Responsibilities

• Food Preparation: Prepare and cook a wide range of dishes according to the restaurant’s menu and recipes.
• Quality Control: Ensure the highest quality of food preparation, taste, and presentation.
• Kitchen Operations: Assist in the daily operations of the kitchen, including inventory management, ordering supplies, and maintaining cleanliness and organization.
• Menu Development: Collaborate with the Head Chef in developing new menu items and seasonal specials.
• Health & Safety: Adhere to all health and safety regulations and ensure that the kitchen operates in a clean and safe manner.
• Team Collaboration: Work effectively with other kitchen staff, providing guidance and training as needed.

Skills

Qualifications

• Proven experience as a Chef Cook or in a similar role.
• Strong knowledge of cooking techniques, kitchen equipment, and best practices.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Excellent organizational and time management skills.
• Strong attention to detail and a passion for culinary excellence.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Culinary degree or relevant certification is preferred but not required.