HOT KITCHEN CHEF

Key responsibilities:

Prepare and cook hot dishes such as meats, sauces, soups, vegetables, pasta, and other menu items. Follow recipes, portion controls, and presentation standards. Ensure food is cooked to the correct temperature and quality. Set up and maintain the hot kitchen section before, during, and after service. Monitor stock levels and communicate ingredient requirements to the supervisor or chef. Maintain high standards of hygiene, cleanliness, and food safety. Minimize food waste and use ingredients efficiently. Coordinate with other kitchen sections to ensure timely service. Assist with menu preparation, kitchen preparation, and daily operations. Comply with company policies and health and safety requirements.