About

Key Responsibilities:

Preparation for Service: Ensure the kitchen is well stocked with necessary ingredients, and prep food to meet daily service requirements.
Cooking and Serving: Cook and serve breakfast and lunch dishes, coordinating seamlessly with fellow kitchen and wait staff to deliver timely meals.
Kitchen Cleanliness: Maintain a clean and tidy kitchen environment, adhering to hygiene and safety policies.
Stock Management: Follow established procedures for ordering, receiving, and storing stock efficiently to minimize waste.
Quality Standards: Ensure that all dishes meet high standards at each stage of preparation and presentation, consistently delivering exceptional food quality.
Team Leadership: Supervise and mentor junior kitchen staff, providing guidance and support to foster their development and efficiency.
Consistency: Maintain consistency in food quality, presentation, and portion control across all breakfast offerings.
Hygiene and Safety: Uphold kitchen hygiene, safety, and HACCP standards to ensure a safe working environment.
Menu Development: Assist with menu development and seasonal menu changes, contributing creative ideas to enhance our breakfast and lunch offerings, as well as occasional function catering and special event dinners.

Requirements:

Proven experience as a trained cook or chef in a breakfast/lunch venue.
Strong knowledge of cooking techniques and high standards for food presentation.
Ability to work in a fast-paced environment and manage time effectively.
Excellent communication and teamwork skills.