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.