Commis Chef(1,2,3)

Kitchen Helper Job Title: Commi 1,2,3 Job Summary: The Kitchen Helper assists with various tasks in the kitchen to ensure smooth operations and support the culinary team. This role involves basic food preparation, maintaining cleanliness, and assisting chefs and cooks with daily kitchen activities. Key Responsibilities: Food Preparation: Assist in preparing ingredients by washing, chopping, and measuring. Follow basic recipes and instructions provided by chefs. Kitchen Cleanliness: Ensure the kitchen is clean and organized. Wash dishes, utensils, and kitchen equipment. Clean countertops, floors, and other surfaces regularly. Inventory Management: Help with storing and organizing food supplies. Monitor stock levels and report shortages or spoilage to the kitchen manager. Assisting Chefs: Support chefs and cooks by fetching ingredients, preparing garnishes, and executing basic cooking tasks. Waste Management: Properly dispose of kitchen waste and manage recycling according to health and safety guidelines. Compliance: Follow food safety and hygiene standards to ensure a safe working environment. Qualifications: High school diploma or equivalent (preferred). Previous experience in a kitchen environment is a plus but not required. Basic understanding of food safety practices. Ability to work in a fast-paced environment. Good communication and teamwork skills. Physical Requirements: Ability to stand for extended periods. Ability to lift and carry heavy items (up to 50 lbs). Chef Job Title: Chef Job Summary: The Chef is responsible for overseeing the kitchen operations, creating menus, and preparing high-quality dishes. This role involves managing kitchen staff, ensuring food safety, and maintaining a high standard of culinary excellence. Key Responsibilities: Menu Creation: Design and develop creative and appealing menus. Plan and adjust menus based on seasonality, customer preferences, and ingredient availability. Food Preparation: Prepare and cook dishes to the highest standards. Oversee the preparation of ingredients and ensure consistency in taste and presentation. Staff Management: Supervise and train kitchen staff, including sous chefs, line cooks, and kitchen helpers. Delegate tasks and provide guidance to ensure efficient kitchen operations. Quality Control: Monitor food quality and presentation to ensure it meets the restaurant’s standards. Conduct regular taste tests and make adjustments as necessary. Inventory and Ordering: Manage inventory levels, order supplies, and control food costs. Ensure proper storage and handling of ingredients to prevent waste. Health and Safety Compliance: Adhere to health, safety, and sanitation regulations. Maintain a clean and organized kitchen environment. Customer Interaction: Occasionally interact with customers to receive feedback and adjust dishes based on their preferences. Qualifications: Culinary degree or equivalent experience. Proven experience as a chef or in a similar role in a high-volume kitchen. Strong knowledge of cooking techniques and kitchen equipment. Excellent leadership and communication skills. Ability to manage multiple tasks and work under pressure. Physical Requirements: Ability to stand and work in a hot, fast-paced environment for extended periods. Ability to lift and carry heavy items (up to 50 lbs).