Job Description:

Responsibilities

• Assist in food preparation and collaborate with the sous chef and executive/head chef.
• Help in the design, testing, and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, supplier relationships, and management of supplies.
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.

Requirements

• High school diploma or above
• Minimum of 2 years previous experience in a similar role
• Food badge/certification for your district
• Strong knowledge of Food hygiene and safety regulations
• Ability to communicate with customers and other staff members
• Ability to use kitchen equipment such as dishwashers, hotplates, cookers, etc
• Physically able to be on your feet for long periods of time
• Strong leadership skills
• Willing to work late or unsociable hours
• Strong communication skills, both written and verbal
• Good interpersonal skills
• Good listening skills, with high levels of attention to detail
• Ability to multitask 

Industry:

Food Industry Capacity

Category:

Food Industry Capacity

Skills: