SUBCHEF

Description

Job Summary: Supervise and lead the kitchen team, ensure compliance with regulations, train staff, and guarantee quality in food preparation and plating. Key Responsibilities: 1. Team leadership in the kitchen and performance evaluation. 2. Ensure food safety and hygiene during food handling. 3. Ensure quality in food preparation and plating. Staff Supervision: Lead the kitchen team, assign tasks, and evaluate their performance. Regulatory Compliance: Ensure adherence to food safety and hygiene standards during food handling. Staff Training: Train cooks and newly hired personnel. Communication: Maintain communication with the chef and the restaurant manager. Food Plating: Ensure foods are plated according to preparation, presentation, temperature, and ingredient standards. Quality Assurance: Verify that products are in good condition and dishes are prepared to a high standard. Food Preparation: Measure ingredients, operate kitchen equipment, and participate in dish preparation. Ordering Supplies: Place orders for provisions to maintain appropriate inventory levels. Compensation: Based on qualifications. Job Types: Contract, Permanent Pay: $13,000.00 - $15,000.00 per month Work Location: In person