Job Description:
Support the Head Chef in managing the kitchen, ensuring top-quality meals and efficient operations.
Duties and Responsibilities:
Oversee kitchen staff and daily food preparation.
Assist in planning and executing menus.
Manage inventory and ensure cost-effective sourcing of ingredients.
Maintain strict hygiene and safety standards.
Step into the Head Chef’s role when required.
Required Qualifications:
A certificate in culinary arts or equivalent qualification.
At least 3 years’ experience in a similar role in a busy restaurant.
Strong knowledge of kitchen operations, food safety, and hygiene practices.
Leadership skills with the ability to assist in team management.
Ability to work effectively under pressure in high-volume environments.
