Chef

Key Responsibilities

• Kitchen Leadership: Supervise, train, and mentor kitchen staff, managing, scheduling, and ensuring a positive, efficient work environment.
• Food Preparation & Quality: Oversee food preparation, ensure recipes are followed, and maintain high standards of quality and presentation.
• Operational Support: Assist the head chef with menu planning, ingredient ordering, and inventory management.
• Safety & Sanitation: Ensure compliance with all health, safety, and food sanitation standards (e.g., HACCP).
• Line Management: Manage the kitchen line during service, covering stations as needed and stepping in for the head chef.

Required Skills and Qualifications

• Experience: Proven experience as a sous chef or senior line cook, typically with 1+ years in a fast-paced environment.
• Culinary Knowledge: Deep understanding of various cooking methods, ingredients, and menu development.
• Leadership: Strong leadership, communication, and multitasking skills.
• Technical Abilities: Proficiency in kitchen equipment operation and inventory management software.
• Education: A culinary degree or formal training is often preferred but not always required if significant experience exists.