HEAD CHEF / INDIAN CHEF / KITCHEN ASSISTANT
$ 3,000 - $ 3,000 / month
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Roles & Responsibilities
You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence.
We are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.
Key Responsibilities:
Assist in menu planning, recipe development, and ensuring consistent food quality.
Oversee food preparation, including cooking, plating, and presentation.
Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.
Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.
Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.
Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.
Maintain kitchen hygiene and cleanliness according to health and safety standards.
Enforce food safety and sanitation practices to ensure the safety of both staff and customers.
Collaborate with the front-of-house team to ensure efficient service and address customer feedback.
Need a chef specialist in
Asian Cuisine
Western Cuisine
Salad
Dessert
Qualifications:
Culinary degree or relevant culinary certification is preferred.
Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.
Strong knowledge of culinary techniques, food safety, and sanitation.
Proficiency in menu planning, recipe development, and food costing.
Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
Excellent communication and interpersonal skills.
Adaptability and the ability to work in a fast-paced kitchen environment.
You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence.
We are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.
Key Responsibilities:
Assist in menu planning, recipe development, and ensuring consistent food quality.
Oversee food preparation, including cooking, plating, and presentation.
Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.
Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.
Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.
Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.
Maintain kitchen hygiene and cleanliness according to health and safety standards.
Enforce food safety and sanitation practices to ensure the safety of both staff and customers.
Collaborate with the front-of-house team to ensure efficient service and address customer feedback.
Need a chef specialist in
Asian Cuisine
Western Cuisine
Salad
Dessert
Qualifications:
Culinary degree or relevant culinary certification is preferred.
Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.
Strong knowledge of culinary techniques, food safety, and sanitation.
Proficiency in menu planning, recipe development, and food costing.
Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
Excellent communication and interpersonal skills.
Adaptability and the ability to work in a fast-paced kitchen environment.