• Execute culinary techniques to prepare and cook menu items according to established recipes and quality standards.
• Ensure all dishes are presented with attention to detail and meet the highest quality expectations.
• Collaborate with the Hotel Manager and Head Chef to contribute ideas for menu development.
• Participate in creating and refining recipes for new and existing dishes.
• Oversee and manage the preparation and cooking of specific sections within the kitchen.
• Maintain a clean and organized workspace, adhering to sanitation and hygiene standards.
• Assist in monitoring and controlling kitchen inventory.
• Monitoring low stock levels and ordering new stock as required.
• Conduct regular quality checks on ingredients and dishes to ensure consistency.
• Adhere to food safety and hygiene standards at all times.
• Train and supervise junior kitchen staff as directed by the hotel manager.
• Work harmoniously with other chefs and kitchen staff to maintain a positive working environment.
• Effectively communicate with front-of-house staff regarding menu items and special requests.
• Strictly follow recipes, portion controls, and presentation specifications set by the restaurant.
