Key Responsibilities
Food Preparation and Cooking: Prepare and cook food to the highest quality standards, ensuring that all dishes are cooked to order and served on time.
Station Management: Oversee a specific station in the kitchen (e.g., grill, sauté, pastry) and manage all aspects of that area, including food preparation, cooking, and presentation.
Inventory Management: Order and manage inventory for their section, ensuring that all ingredients are fresh and available.
Training and Supervision: Train and supervise junior chefs or commis, ensuring they understand their tasks and maintain high standards.
Quality Control: Check the quality of raw and cooked food products to ensure that standards are met and maintain a clean and organized kitchen environment.
Collaboration: Work closely with the Sous Chef and other kitchen staff to coordinate daily tasks and ensure smooth kitchen operations.
Skills and Qualifications
Culinary Education: A culinary degree or equivalent work experience is typically required.
Experience: Previous experience in a fast-paced kitchen environment is essential, often with a minimum of 2 years in a similar role.
Cooking Techniques: Strong knowledge of various cooking techniques, ingredients, and food safety practices.
Communication Skills: Excellent communication and teamwork skills to effectively collaborate with kitchen staff.
Time Management: Ability to work efficiently under pressure and manage time effectively to meet service demands.
Job Type: Full-time
Pay: €27,******-€39,****** per year
Language:
English (preferred)
Work Location: In person