Key Responsibilities
- Manage a kitchen section: Oversee a specific area such as grill, pastry, sauce, fish, or vegetables.
- Food preparation & cooking: Prepare and cook dishes according to recipes and standards.
- Quality control: Ensure all food leaving the station meets presentation, taste, and hygiene standards.
- Supervise junior staff: Guide and train commis chefs and kitchen assistants.
- Stock management: Monitor inventory, order supplies, and reduce waste.
- Maintain cleanliness: Ensure compliance with food safety and sanitation standards.
- Coordinate with team: Work closely with other chefs to ensure smooth kitchen operations during service.
Skills & Qualifications
- Strong cooking skills and knowledge of culinary techniques
- Ability to work under pressure in a fast-paced environment
- Leadership and team management skills
- Good organizational and time management abilities
- Knowledge of food safety regulations (like HACCP)
- Formal culinary training (often preferred)
Pay: €28,253.40-€38,143.62 per year
Benefits:
- Employee assistance program
- Sick pay
Work Location: In person
