Jobs at Above Lifestyle

Responsibilities

• Researching industry-related topics to create informative and appealing content
• Collaborating with marketing and design teams to plan and develop site content, style and layout
• Writing, editing, and proofreading content to ensure it is free of errors and maximizes SEO
• Creating engaging content for social media platforms that aligns with brand voice and marketing goals
• Coordinating with team members to create innovative content ideas
• Monitoring feedback and online conversations about the brand or products to inform content creation
• Keeping up-to-date with industry trends and popular content strategies
• Measuring the success of content using analytics tools and adjusting strategies based on the data
• Respecting and adhering to copyright and privacy laws in content creation.

Requirements

• Interested candidates should possess relevant qualifications with experience.

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Responsibilities
Commis Chef job description should contain a variety of functions and roles including:

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Performing basic cleaning duties and ensuring that work stations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

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Responsibilities
Chef de Partie Duties & Responsibilities

• Prepare, cook and present high-quality dishes within the assigned kitchen section
• Collaborate with the sous chef to create menu concepts and recipes
• Supervise and train commis chefs
• Monitor portion control and minimize waste
• Offer assistance in other kitchen areas when needed
• Maintain ample supplies at cooking stations
• Follow directions from the sous chef and contribute ideas for new dish presentations
• Managing and training any demi-chef de parties or commis working with you
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Helping the sous chef and head chef to develop new dishes and menus
• Ensuring adequate stock levels for your station and place orders when necessary
• Maintaining a clean and safe station, following industry and restaurant standards
• Assisting with the management of kitchen inventory and supplies
• Contributing to maintaining kitchen and food costs by controlling wastage