Chef

CHEF/COOK Key Responsibilities Food Preparation • Prepare and portion ingredients according to in house recipes and standards. • Complete daily shop routines for service efficiently and on time. • Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins. • Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs. Kitchen Operations • Take charge of kitchen. • Ensure all stations are ready before service (equipment, cleanliness) • Control service flow during peak periods, assist on pass when needed • Step in to support any section if short-handed Cooking & Food Quality (Butcher-to-Fire) • Execute grill, wood-fire, and roasting items according to standards • Ensure all meats are cooked correctly (doneness, resting, slicing) • Check plating, seasoning, and consistency before food leaves the pass • Maintain quality across all services, especially during busy periods Team Supervision • Supervise CDPs and Commis during prep and service • Guide junior staff and ensure they follow SOPs • Help train new staff and improve team skill level • Maintain discipline, cleanliness, and proper kitchen behaviour Stock & Cost Control • Monitor daily stock levels and assist with ordering • Ensure proper portion control and reduce wastage • Follow FIFO, proper labelling, and storage standards • Assist in stock take and highlight any discrepancies Prep & Production • Plan daily prep based on expected covers • Adjust prep levels based on business volume • Work with CDC on production planning Hygiene & Food Safety • Ensure kitchen meets SFA requirements • Maintain cleanliness of all stations and kitchen areas • Ensure proper food handling, storage, and temperature control • Complete and check daily hygiene logs Communication • Inform management of any issues (stock shortage, staff issues, equipment problems) Additional Duties • Participate in menu trials, R&D sessions, and tasting sessions when required. • Support brunch, event, or activation services as scheduled. • Assist in setup and breakdown for special events or promotions. • Carry out any additional operational duties assigned by management.