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.