Looking for an experienced and skilled Sous Chef / Line Cook to support our culinary team. The successful candidate will assist in kitchen operations, menu planning and staff supervision, ensuring exceptional cuisine and seamless service.
Responsibilities:
Kitchen Operation-Assist Head Chef in daily operations.
Menu planning & preparation- Collaborate on menu development,recipe creation, and menu engineering.
Maintain culinary standards
Inventory management- oversee inventory, ordering , and cost control.
Supervise kitchen staff- mentor kitchen staff to enhance skills and productivity.
Quality control- ensure dishes meet quality, presentation, and flavor standards.
Communication- Foster effective communication amoing kitchen staff,servers and management.
Cost control- Monitor Food costs, labor costs and optimize kitchen efficiency.
Food preparation-prepare and cook menu items.
Station management-maintain organization and cleanliness of assigned station.
Quality control-ensure dishes meet quality & presentation standards.
Team collaboration- Assist colleagues with food prep,plating and expediting.
Inventory management-monintoring stock and maintain minimal waste.
Safety and sanitation-Adhere to kitchen safety protocols and maintain a clean, sanitized workplace.
Menu knowledge-familiarize yourself with menu itemsd,ingredients and preparation methods.
Timing and Efficiency-manage time effectively to meet service demands.
Requirements:
Atleast one year experience
Culinary degree/certification
Strong leadership & communication
Availability to work varied shifts, including evenings,weekends and holidays.
Benefits
Comprehensive benefits package
Service Charge Share
Professional development opportunities
Free Meal
Positive work environment.
Responsibilities:
Kitchen Operation-Assist Head Chef in daily operations.
Menu planning & preparation- Collaborate on menu development,recipe creation, and menu engineering.
Maintain culinary standards
Inventory management- oversee inventory, ordering , and cost control.
Supervise kitchen staff- mentor kitchen staff to enhance skills and productivity.
Quality control- ensure dishes meet quality, presentation, and flavor standards.
Communication- Foster effective communication amoing kitchen staff,servers and management.
Cost control- Monitor Food costs, labor costs and optimize kitchen efficiency.
Food preparation-prepare and cook menu items.
Station management-maintain organization and cleanliness of assigned station.
Quality control-ensure dishes meet quality & presentation standards.
Team collaboration- Assist colleagues with food prep,plating and expediting.
Inventory management-monintoring stock and maintain minimal waste.
Safety and sanitation-Adhere to kitchen safety protocols and maintain a clean, sanitized workplace.
Menu knowledge-familiarize yourself with menu itemsd,ingredients and preparation methods.
Timing and Efficiency-manage time effectively to meet service demands.
Requirements:
Atleast one year experience
Culinary degree/certification
Strong leadership & communication
Availability to work varied shifts, including evenings,weekends and holidays.
Benefits
Comprehensive benefits package
Service Charge Share
Professional development opportunities
Free Meal
Positive work environment.
Submit profile
Hangout Steakhouse Macatn
About the company
Line cook (CONTINENTAL FOOD CONCEPT)
PRINCIPALIA MANAGEMENT AND PERSONNEL CONSULTANTS, INC
SAR 1,500.00 - 1,501.00 per month
Position Sous Chef / line cook recruited by the company Hangout Steakhouse Macatn at Cebu, Cebu, Joboko automatically collects the salary of ₱15,000 - 18,000 per month, finds more jobs on Sous Chef / Line Cook or Hangout Steakhouse Macatn company in the links above