Hot Kitchen Chef

A Hot Kitchen Chef

Prepares and cooks hot dishes, overseeing a specific section (like grill, sauté) while managing staff, ensuring quality/consistency, maintaining hygiene (HACCP), controlling costs, and handling inventory for their station, reporting to senior chefs and ensuring timely service for all orders. 

Key Responsibilities:
• Food Preparation & Cooking:
◦ Cook and plate dishes according to restaurant standards, recipes, and presentation guidelines.
◦ Prepare daily mise-en-place (ingredients) for the station.
◦ Demonstrate advanced cooking techniques (e.g., dry heat, sous vide).

Team Leadership & Supervision:
◦ Lead, train, and motivate junior chefs (Demi/Commis).
◦ Delegate tasks and supervise food production for the section.
◦ Ensure efficient workflow during busy periods.

• Quality & Consistency:◦ Monitor food quality, seasoning, and attractive presentation.
◦ Identify flaws and correct them to maintain consistent taste.• Hygiene & Safety:
◦ Maintain high standards of cleanliness and organization (HACCP).
◦ Implement and adhere to health, safety, and sanitation guidelines.

• Inventory & Cost Control:
◦ Manage stock, minimize waste, and control food costs.
◦ Assist with budgeting and ordering.

• Coordination:◦ Coordinate with other kitchen sections and senior chefs (Sous/Executive).
◦ Participate in setting up buffets and special functions. 

Essential Skills:
• Strong leadership and communication.
• Passion for food and high personal hygiene standards.
• Ability to work quickly, efficiently, and under pressure.
• Detail-oriented with a keen eye for quality.