As a member of the kitchen team your knowledge and culinary experience are imperative to provide high quality service to our customers. The role requires strong communication skills, ability to work well under instruction and be apart of a small team.
General duties will include, but not be limited to:
- Manage the day-to-day operations of the kitchen and lead a back of house team
- Control and direct the food preparation process, ensure smooth service operation, control quality
- Receiving deliveries and verifying orders has been delivered in good quality
- Stock control, ordering
- Taking inventory of the restaurant supply and reporting to Executive Chef
- Ability to give direction to kitchen staff, provide constructive feedback and motivate kitchen team to achieve highest potential
- Monitor kitchen hygiene, report hazards or issues to Executive Chef
- Uphold a professional attitude in the kitchen, create a positive work environment
- Foster a climate of cooperation and respect between FOH and kitchen team
Previous experience in relevant restaurants
