Requirements
Diploma or certification in Culinary Arts is preferred. Requires 3-5 years of experience in hospitality, catering, or restaurant operations, with experience supervising kitchen staff. Knowledge of HACCP and food safety standards is necessary, along with strong leadership and communication skills.
Description
Purpose:Assist the Sous Chef in managing daily kitchen operations, food preparation, quality standards, food safety, and team supervision to ensure efficient kitchen performance.Key Responsibilities:Supervise food preparation and presentation.Ensure compliance with food safety and hygiene standards.Support kitchen operations and staff management.Maintain food quality, consistency, and cost control.Assist with menu preparation and inventory management.Requirements:Diploma or certification in Culinary Arts is preferred.3-5 years of experience in hospitality, catering, or restaurant operations.Experience supervising kitchen staff.Knowledge of HACCP and food safety standards.Strong leadership and communication skills.