Chefs at FoliXx Hospitality

Responsibilities

• Oversee kitchen operations, ensuring smooth service and high food quality.
• Create and update innovative menus that align with our brand and customer preferences.
• Supervise food preparation, ensuring dishes meet taste, presentation, and hygiene standards.
• Manage kitchen staff, providing training and leadership to ensure efficiency.
• Monitor food stock levels, control inventory, and minimize waste.
• Ensure full compliance with food safety, hygiene, and sanitation regulations.
• Collaborate with restaurant management to improve overall dining experience.
• Handle kitchen budgeting, cost control, and supplier relationships.

Requirements

• Minimum of 5+ years experience in a professional kitchen, with at least 2 years in a leadership role.
• Strong expertise in [specify cuisine type: Continental, African, Asian, etc.].
• Ability to create and cost menus effectively.
• Excellent leadership, organizational, and communication skills.
• Ability to thrive under pressure and lead a team efficiently.
• Strong understanding of food hygiene and safety regulations.

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Responsibilities

• Assist the Head Chef in food preparation, cooking, and presentation.
• Ensure ingredients are properly measured, prepared, and stored.
• Support inventory management and assist in maintaining stock levels.
• Follow recipes and maintain consistency in food quality.
• Help maintain cleanliness and organization in the kitchen.
• Adhere to all food safety regulations and kitchen protocols.
• Step in to manage the kitchen in the absence of the Head Chef.

Requirement

• Minimum of 2+ years experience in a professional kitchen.
• Passion for cooking and a willingness to learn.
• Ability to work efficiently in a high-pressure environment.
• Strong teamwork and communication skills.
• Knowledge of food safety and hygiene standards.