Dream Hotels & Resorts
Responsibilities
Station Management: Oversee a specific station in the kitchen, such as the grill, sauté, pantry, pastry, or sauces. Manage all aspects of the station, including food preparation, cooking, plating, and presentation.
Food Preparation: Prepare and cook dishes according to established recipes, standards, and quality guidelines. Ensure all dishes leaving the station meet the required quality and presentation standards.
Team Coordination: Work closely with the kitchen team to coordinate the preparation and cooking of dishes during service times. Communicate effectively with team members to ensure a smooth workflow and timely delivery of orders.
Training and Supervision: Train and supervise junior kitchen staff assigned to the station. Provide guidance, instruction, and support to ensure effective performance.
Quality Control: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks on ingredients, dishes, and final plating.
Inventory Management: Monitor and manage inventory levels for ingredients, supplies, and equipment specific to the station. Place orders, rotate stock, and minimise food wastage.
Adherence to Food Safety Standards: Ensure compliance with food safety and sanitation standards. Follow proper hygiene practises, food handling procedures, and kitchen safety protocols.
Menu Development: Contribute to menu development by suggesting new dishes, creating specials, or refining existing recipes within the station’s scope.
Problem Solving: Think quickly on your feet and resolve any issues or challenges that arise during service, such as managing unexpected rushes, adjusting recipes, or addressing kitchen equipment malfunctions.
Qualifications
Culinary Education: Degree or certification in culinary arts.
Health and Safety Certification: Knowledge of food safety regulations and sanitation standards – Advantage
Creativity: Demonstrated creativity in menu development and staying updated on culinary trends.
Communication Skills: Effective communication with kitchen staff, suppliers, and customers.
Business Acumen: Basic understanding of budgeting, cost control, and inventory management.
Flexibility: Ability to adapt to changing circumstances and unexpected challenges.
Professional Certifications: Additional certifications from culinary organisations or associations.
Proven Track Record: Successful experience in progressively responsible culinary roles.
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