Chef- Assistant Section Head / Senior Cook
$ 3,000 - $ 3,000 / Per Mon
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Job Summary:
We are seeking a highly skilled and experienced Senior Cook & Assistant Section Head - Chef to lead our culinary team. The ideal candidate will be passionate about food, possess strong leadership skills, and have a proven track record in creating delicious and visually appealing dishes.
Responsibilities:
Kitchen Operations:
Oversee daily kitchen operations, including food preparation, cooking, and plating.
Train and mentor kitchen staff to maintain high standards of quality and efficiency.
Maintain a clean, organized, and safe kitchen environment.
Adhere to all food safety and sanitation regulations.
Staff Management:
Recruit, hire, and train kitchen staff.
Schedule staff to ensure adequate coverage.
Provide performance feedback and coaching to team members.
Resolve employee issues and maintain positive team morale.
Inventory Management:
Manage inventory levels to minimize food waste and ensure timely restocking.
Place orders for food supplies and equipment.
Monitor food costs and identify opportunities for cost savings.
Customer Service:
Interact with customers to address any concerns or special requests.
Ensure timely and accurate food delivery to customers.
Qualifications:
Culinary Education: Formal culinary training from a related fields
Experience: Minimum of [Number] years of experience in a high-volume kitchen.
Skills:
Strong culinary skills, including cooking techniques, knife skills, and food presentation.
Excellent leadership and organizational abilities.
Ability to work under pressure and meet deadlines.
Strong attention to detail and commitment to quality.
Excellent communication and interpersonal skills.
We are seeking a highly skilled and experienced Senior Cook & Assistant Section Head - Chef to lead our culinary team. The ideal candidate will be passionate about food, possess strong leadership skills, and have a proven track record in creating delicious and visually appealing dishes.
Responsibilities:
Kitchen Operations:
Oversee daily kitchen operations, including food preparation, cooking, and plating.
Train and mentor kitchen staff to maintain high standards of quality and efficiency.
Maintain a clean, organized, and safe kitchen environment.
Adhere to all food safety and sanitation regulations.
Staff Management:
Recruit, hire, and train kitchen staff.
Schedule staff to ensure adequate coverage.
Provide performance feedback and coaching to team members.
Resolve employee issues and maintain positive team morale.
Inventory Management:
Manage inventory levels to minimize food waste and ensure timely restocking.
Place orders for food supplies and equipment.
Monitor food costs and identify opportunities for cost savings.
Customer Service:
Interact with customers to address any concerns or special requests.
Ensure timely and accurate food delivery to customers.
Qualifications:
Culinary Education: Formal culinary training from a related fields
Experience: Minimum of [Number] years of experience in a high-volume kitchen.
Skills:
Strong culinary skills, including cooking techniques, knife skills, and food presentation.
Excellent leadership and organizational abilities.
Ability to work under pressure and meet deadlines.
Strong attention to detail and commitment to quality.
Excellent communication and interpersonal skills.
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