A Chef is responsible for managing food preparation, maintaining kitchen operations, and ensuring that all dishes are prepared to a high standard.
Key responsibilities
- Supervising and monitoring food preparation at all stages of cooking to ensure dish quality.
- Managing operations of the kitchen.
- Inspecting raw ingredients to check for spoilage and assess usability.
- Maintaining skills and knowledge relevant to job duties and preparing items on restaurant menu.
- Plan, collect, estimating food and commodities for menus.
- Prioritize menus, recipes and task sheets.
- Managing budgeting and cost controls by estimating labour and food costs.
- Provide great leadership, guidance and training to kitchen staff including cooks, wait staff, kitchen hands, etc.
- Utilizing kitchen utensils, appliances, and cookware to prepare ingredients and meals.
- Preparation of raw ingredients including meat and vegetables through use of varied cutting and marinating techniques.
- Monitoring and regulating heat and cold sources such as ovens, stoves, fridges, freezers, grills, and other equipment to ensure food quality.
- Maintain product, service and market knowledge.
- Take pride in food presentation while always ensuring top quality of food.
- Taking feedback from regular and new patrons about food taste, expectations and further improvements, etc.
- Working with management about improvement of efficiency, quality and productivity of food.
- Guiding kitchen staff with cooking procedures and on recipes to fit special dietary requirements (e.g., vegetarian, vegan, cultural requirement, etc.)
- Managing storage, food preservation to reduce wastage.
- Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dishes are well presented.
- Preparing and flavouring sauces and gravies with condiments, herbs, spices, and other ingredients as required by the recipe.
- Following safety and hygiene regulations and procedures around food handling, storage, preparation.
- Ensuring the cleanliness of work stations and kitchen area and abiding by occupational health and safety procedures.
- Providing input to menu changes with consideration of availability of seasonal produce.
- Communication with other members of staff including waiters, management, and other kitchen staff in relation to issues relevant to the kitchen.
- Estimating stock requirements and ordering stock to ensure kitchen is fully stocked for service.
- Demonstrate a high standard of personal hygiene.
Pay: $78,000.00 – $82,000.00 per year
Work Location: In person
