Starters Chef

Responsibilities:

1. Food Preparation:

o Prepare a variety of starters, including soups, salads, cold and hot appetizers, and small plates.

o Ensure consistency in portion sizes, taste, and presentation.

o Follow standardized recipes while allowing creativity for special dishes.

2. Kitchen Operations:

o Maintain cleanliness and hygiene standards in the starter section.

o Ensure ingredients are fresh, properly stored, and well-stocked.

o Assist in inventory management and stock rotation to minimize waste.

3. Team Collaboration:

o Coordinate with the head chef and other kitchen staff to ensure timely service.

o Communicate effectively with the service team for smooth operation.

4. Compliance & Safety:

o Follow food safety regulations and maintain high hygiene standards.

o Adhere to health and safety guidelines in food handling and kitchen practices.

Requirements:

1. Experience & Skills:

o Proven experience as a starters chef or similar role in a restaurant or hotel.

o Strong knowledge of various international and local starter dishes.

o Ability to work efficiently in a fast-paced kitchen environment.

2. Qualifications:

o Culinary diploma or relevant certification (preferred but not mandatory).

o Food safety and hygiene certification is an advantage.

3. Personal Attributes:

o Creativity and passion for food.

o Attention to detail and strong organizational skills.

o Ability to work under pressure and manage multiple orders simultaneously.