Found Description
Key Responsibilities
- Lead by example and support team development
- Supervise kitchen operations in the absence of senior chefs and delegate tasks to ensure smooth service.
- Assist with menu preparation and ensure sufficient stock and mise en place are available.
- Coordinate with restaurant staff on menu updates and availability.
- Maintain high standards of food presentation, hygiene, and cost control.
- Enforce stock rotation, minimize waste, and uphold inventory procedures.
- Ensure cleanliness and maintenance of kitchen equipment and work areas.
- Help prepare staff rosters and report operational issues to senior chefs.
- Relevant culinary trade qualifications
- Experience working in kitchen in a hotel, airline catering or lounge environment.
- Knowledge of food safety standards.
- Ability to work under pressure and manage multiple tasks efficiently.