Description:
Kitchen Management
Supervising the Kitchen Team: Lead and oversee the work of junior chefs, cooks, and kitchen staff during service to ensure smooth operations and timely preparation of dishes. Ensuring Consistency: Ensure that all dishes are prepared to the restaurant's specifications and maintain high standards of presentation, taste, and quality. Managing Workflow: Help coordinate the workflow in the kitchen, ensuring that stations are adequately staffed and efficient.2. Menu Development & Recipe Creation
Collaborating on Menu Design: Work closely with the Head Chef in creating new dishes, updating the menu, and experimenting with seasonal ingredients. Recipe Development: Contribute to creating and testing new recipes while ensuring they align with the restaurants culinary style and budget. Portion Control: Maintain accurate portion sizes and plating standards, contributing to cost control and consistency.3. Training & Mentorship
Training Junior Staff: Mentor, train, and provide guidance to junior kitchen staff, teaching them proper cooking techniques, kitchen etiquette, and hygiene practices. Skill Development: Conduct ongoing training to enhance the skills of the kitchen team, including knife skills, cooking techniques, and new equipment usage. Performance Monitoring: Evaluate the performance of kitchen staff and provide constructive feedback to foster improvement and growth.4. Quality Control
Ensuring High Standards: Consistently monitor the quality of ingredients and final dishes to maintain a high standard of food preparation. Inspecting Dishes: Taste and check dishes for consistency and quality before they are sent out to guests. Maintaining Hygiene: Enforce strict cleanliness and sanitation standards in the kitchen, ensuring the team adheres to food safety regulations.5. Inventory and Stock Management
Inventory Control: Assist in managing kitchen stock levels, ensuring the kitchen is well-stocked with necessary ingredients and supplies, and prevent wastage. Ordering Supplies: Coordinate with suppliers to order kitchen supplies and ingredients, keeping within budget and maintaining high-quality standards. Stock Rotation: Ensure proper storage of ingredients and implement a stock rotation system to minimize spoilage and waste.6. Operations & Administration
Shift Planning: Assist in creating staff schedules, ensuring adequate staffing leve
08 Apr 2025;
from:
gumtree.co.za