Job Description

Experience:

chef: 1 year (Preferred)
Job Duties:

Prepare all food items as directed in a sanitary and timely manner Follow recipes and presentation specifications Operate standard kitchen equipment safely and efficiently Maintain a clean working station whilst adhering to health & safety standards Assist with the cleaning and organisation of kitchen and equipment Restock items as needed throughout the shift Adhere to all food hygiene & safety standards
Skills required

Culinary & Technical Skills

Cooking techniques (grilling, sauteing, roasting, baking, knife skills, etc.) Knowledge of ingredients (meats, seafood, produce, spices, herbs, etc.) Menu planning & recipe development Food presentation & plating Understanding of dietary needs (allergies, vegetarian/vegan, gluten-free, etc.) Food safety & sanitation (HACCP, temperature control, cross-contamination prevention) Speed & efficiency in high-pressure environments
Kitchen Management Skills

Time management (handling multiple orders at once) Inventory & stock control (ordering supplies, reducing waste) Cost control & budgeting Supervision & training of junior staff Maintaining kitchen equipment
Soft Skills

Teamwork & leadership (working with cooks, servers, dishwashers, etc.) Communication skills (clear instructions during service) Problem-solving (handling mistakes, substitutions, or unexpected shortages) Adaptability (adjusting to different cuisines or new trends) Creativity (developing unique dishes, new presentations) Stress management (staying calm in busy service hours)
Additional Skills

Knowledge of world cuisines (depending on restaurant type) Basic computer skills (POS systems, scheduling, menu costing software) Customer service awareness (understanding guest satisfaction) Business acumen (for head chefs/owners - marketing, pricing, profitability)
Job Types: Full-time, Part-time, Contract

Pay: 30,000.00-40,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount On-site parking
Work Location: In person