Assist in the preparation, cooking, and presentation of all menu items, with a focus on steak and meat dishes.
Ensure all food is prepared to the highest standards of quality, taste, and presentation.
Follow recipes and presentation specifications as directed by the Sous Chef and Head Chef.
Supervise and coordinate the activities of kitchen staff, ensuring smooth kitchen operations.
Assist in managing kitchen inventory, including ordering and stocking of ingredients.
Ensure proper storage and handling of all food products in compliance with health and safety regulations.
Skillfully butcher and portion various cuts of meat as required.
Monitor the aging, marination, and seasoning of meats to ensure optimal flavor and tenderness.
Ensure all meat products are cooked to the desired specifications and standards.
Provide guidance and training to junior kitchen staff and apprentices.
Foster a positive and productive work environment, encouraging teamwork and collaboration.
Assist in evaluating staff performance and providing constructive feedback.
Consistently monitor food quality during preparation and service.
Ensure that all dishes leaving the kitchen meet the steakhouse’s high standards of presentation and taste.
Conduct regular checks on food inventory and assist in stock rotation to minimize waste.
Adhere to all food safety and hygiene regulations at all times.
Maintain cleanliness and sanitation standards in the kitchen.
Participate in health and safety training sessions and ensure compliance among kitchen staff.
Assist in the development and planning of new menu items and specials.
Provide input and suggestions for improving existing dishes and introducing new ones.
Stay updated with industry trends and incorporate innovative cooking techniques and ingredients.
Assist in the preparation and planning for special events and functions.
Perform other duties as assigned by the Sous Chef or Head Chef.
Attend staff meetings and contribute ideas for improving kitchen operations and menu offerings.
Job requirements
Culinary school diploma or equivalent experience.
Minimum of 3-5 years of experience in a professional kitchen, with at least 1-2 years in a supervisory role, preferably in a steakhouse or similar high-volume restaurant.
Strong knowledge of meat preparation and cooking techniques.
Excellent knife skills and familiarity with kitchen equipment.
Ability to work efficiently under pressure in a fast-paced environment.
Good communication, leadership, and teamwork skills.
Passion for cooking and a strong desire to learn and improve.
Attention to detail and commitment to high standards.
Reliability, punctuality, and strong organizational skills.
Flexibility in working hours, including evenings, weekends, and holidays, is often required.
Summary of role requirements:
Looking for candidates available to work:
Monday: Morning, Afternoon, Evening
Tuesday: Morning, Afternoon, Evening
Wednesday: Morning, Afternoon, Evening
Thursday: Morning, Afternoon, Evening
Friday: Morning, Afternoon, Evening
Saturday: Morning, Afternoon, Evening
Sunday: Morning, Afternoon, Evening
2-3 years of relevant work experience required for this role
Work visa can be provided for this role
Expected start date for role: 01 July 2024
Expected salary: $2,800 – $3,200 per month
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