Pass Chefs

Responsibilities:

1. Coordinate the Kitchen Operations:

o Oversee the flow of food between kitchen stations (e.g., grill, sauté, pastry) and ensure that each dish is prepared and ready for service at the correct time.

o Communicate with chefs at each station to ensure the timely completion of orders.

2. Final Dish Presentation & Quality Control:

o Inspect every dish for quality, presentation, and accuracy before it is sent to the customer.

o Ensure all dishes adhere to the restaurant’s standards in terms of portion size, garnish, and taste.

3. Manage Timing & Order Prioritization:

o Organize the timing of orders to ensure they are delivered to the service staff promptly.

o Adjust the timing and flow of orders during busy periods to avoid delays.

o Handle special requests or modifications efficiently without compromising quality.

4. Lead the Kitchen Team:

o Lead and motivate the kitchen team to maintain high performance during service.

o Supervise junior chefs and ensure tasks are completed in accordance with the service schedule.

o Provide feedback and assistance to kitchen staff when necessary to ensure consistency in dishes.

5. Maintain Hygiene and Safety Standards:

o Ensure all kitchen practices meet food safety and hygiene standards.

o Regularly check the kitchen equipment, ensuring everything is functioning well and safe for use.

6. Communicate with Front-of-House Team:

o Act as the liaison between the kitchen and service staff, ensuring that orders are correctly communicated, and any issues are promptly resolved.

o Be available to answer questions from servers about dish preparation or timing.

Requirements:

1. Experience & Skills:

o Proven experience in a kitchen environment, particularly in high-pressure service situations.

o Experience working as a chef in various kitchen stations (e.g., grill, pastry, sauté).

o Ability to maintain calm and efficiency under pressure.

o Strong multitasking and time management skills.

o Excellent understanding of cooking techniques, presentation, and timing.

2. Leadership & Communication:

o Strong leadership skills to effectively manage kitchen staff and ensure smooth operation.

o Excellent communication skills to liaise between kitchen and front-of-house staff.

o Ability to make quick decisions to resolve issues during service.

3. Qualifications:

o Culinary qualifications or certifications (e.g., culinary diploma, food safety certifications) are a plus.

o Experience working in a similar position or as a line cook/chef de partie is essential.

4. Personal Attributes:

o Detail-oriented with a focus on consistency and high standards.

o Ability to work in a fast-paced and dynamic environment.

o Strong problem-solving abilities and adaptability.