Purpose:
Assist the Sous Chef in managing daily kitchen operations, food preparation, quality standards, food safety, and team supervision to ensure efficient kitchen performance.
Key Responsibilities:
- Supervise food preparation and presentation.
- Ensure compliance with food safety and hygiene standards.
- Support kitchen operations and staff management.
- Maintain food quality, consistency, and cost control.
- Assist with menu preparation and inventory management.
Requirements:
- Diploma or certification in Culinary Arts is preferred.
- 3-5 years of experience in hospitality, catering, or restaurant operations.
- Experience supervising kitchen staff.
- Knowledge of HACCP and food safety standards.
- Strong leadership and communication skills.