Preparation and Cooking:- Prepare and present cold dishes, including salads, appetizers, desserts, and other cold items.
Ensure all dishes are prepared to the highest standards of quality and presentation.- Follow recipes and presentation specifications as directed by the Sous Chef or Executive Chef.
Oversee and train junior kitchen staff in the cold kitchen.- Assign tasks and monitor performance to ensure efficiency and adherence to standards.
Maintain cleanliness and organization of the cold kitchen area.- Adhere to food safety and sanitation standards.
Conduct regular checks to ensure compliance with health and safety regulations.
Monitor inventory levels and assist in ordering and receiving supplies.
- Ensure proper storage and rotation of ingredients to minimize waste.
Work closely with other kitchen sections to ensure smooth and efficient service.
- Assist with menu planning and development of new dishes.
Perform any other duties as assigned by the Sous Chef or Executive Chef.
Qualifications:
- Education and Experience:
Culinary school diploma or equivalent professional experience.
- Minimum of 2-3 years of experience in a professional kitchen in a cold kitchen role.
Strong knowledge of cold kitchen techniques, including but not limited to salads, appetizers, and cold desserts.
- Excellent knife skills and attention to detail.
Ability to work under pressure in a fast-paced environment.- Strong leadership and communication skills.
Ability to train and mentor junior kitchen staff.
- Understanding of food safety and sanitation regulations.
Creative and passionate about food.
- Strong work ethic and reliability.
* Ability to work as part of a team.
- Flexibility to work various shifts, including evenings, weekends, and holidays.
Job Type: Full-time
