The posting
Kitchen Operations & Food Preparation
- Assist Management: Help the Head Chef run daily back-of-house operations and take full charge of the kitchen in the Head Chef's absence.
- Cooking & Quality Control: Prepare and cook dishes according to established recipes, ensuring proper taste, presentation, portion size, and consistency.
- Menu Support: Assist with menu planning, testing, and developing new dishes or daily specials.
Staff Supervision & Training
- Team Leadership: Supervise, guide, and support junior cooks, chefs, and kitchen assistants during shifts.
- Scheduling: Help organize staff duties, work schedules, and manage shift coverages or leaves.
- Training: Train new and existing staff on standard operating procedures (SOPs), food handling, and cooking techniques.
Inventory & Cost Control
- Stock Management: Monitor kitchen inventory, track stock levels, and flag low supplies or shortages to the Head Chef.
- Wastage Reduction: Monitor food wastage and assist in implementing cost-control measures.
Hygiene & Safety Compliance
- Cleanliness: Maintain high standards of cleanliness, sanitation, and organization across all kitchen work areas.
- Safety Standards: Follow and enforce local food safety and hygiene regulations (such as NEA and SFA guidelines).
- Equipment Maintenance: Ensure proper use, routine checks, and maintenance of kitchen equipment, reporting repairs when necessary.



