Job Summary:
The Chef/Cook is responsible for preparing, cooking, and presenting high-quality dishes while maintaining the highest standards of hygiene, safety, and efficiency. This role involves working as part of a team to ensure smooth kitchen operations, consistent food quality, and excellent service to customers. The ideal candidate is passionate about food, organized, and able to work effectively in a fast-paced environment.
Key Responsibilities:
* Prepare and cook menu items to restaurant standards.
* Ensure all dishes are presented attractively and consistently.
* Assist in menu planning and recipe development where required.
* Maintain cleanliness and organization in all kitchen areas.
* Follow food safety, hygiene, and sanitation procedures at all times.
* Monitor stock levels, assist with ordering, and minimize food waste.
* Support and collaborate with other kitchen staff to ensure smooth service.
* Adhere to portion control and maintain quality and cost efficiency.
* Handle special dietary requests or allergies with care.
* Perform opening, closing, and cleaning duties as assigned.
Qualifications & Skills:
* Previous experience as a Chef or Cook in a commercial kitchen.
* Certificate in Commercial Cookery or equivalent (preferred).
* Strong knowledge of food preparation techniques and kitchen operations.
* Excellent time management and teamwork skills.
* Ability to work under pressure and maintain attention to detail.
* Flexibility to work various shifts, including weekends and holidays.
* Passion for delivering quality food and a positive dining experience.
Job Type: Full-time
Pay: $54,537.39 – $83,541.21 per year
Work Location: In person