Chef & Kitchen Assistant

Location

Responsibilities

• Assist the head chef in menu planning, food preparation, and kitchen operations.
• Manage kitchen inventory, including ordering and stocking of ingredients and supplies.
• Implement cost-saving measures and optimize kitchen operations to improve efficiency and reduce waste.
• Monitor and control food costs, labor costs, and other expenses to ensure profitability.
• Maintain high standards of food quality, presentation, and safety.
• Collaborate with the kitchen team to ensure smooth service and excellent customer satisfaction.
• Develop and implement revenue-generating strategies to increase sales and profitability.
• Conduct regular inventory audits and implement corrective actions to minimize losses.

Requirements

• 1-5 years of experience in a similar role, preferably in a hotel, restaurant, or catering service.
• Strong knowledge of culinary arts, cost management, revenue management, and operations management.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and prioritize tasks effectively.
• Basic computer skills, including proficiency in MS Office and inventory management software.
• Knowledge of local food laws and regulations.
• Ability to lift heavy objects and stand for long periods.

Benefits

• Opportunity to work in a dynamic and fast-paced environment.
• Professional growth and development opportunities.
• Competitive salary and bonus structure.
• Comprehensive health insurance and medical benefits.
• Paid time off and holidays.
• Meal allowance and uniform provided.
• Opportunity to work with a team of experienced professionals.