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.

• 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.

• Coordinate with other kitchen sections and senior chefs (Sous/Executive).

◦ Participate in setting up buffets and special functions.

• 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.