Jobs at Chilis Restaurant

Job Summary

• We are seeking an experienced Pastry Chef to lead our pastry team in creating exquisite desserts, pastries, and breads. 
• The successful candidate will have a passion for innovative pastry design, exceptional culinary skills, and the ability to manage a team of pastry cooks.

Key Responsibilities

• Menu Planning and Development: Create new and innovative pastry recipes, menus, and displays to enhance customer experience and drive sales.
• Pastry Production: Oversee the production of high-quality pastries, desserts, and breads, ensuring consistency and attention to detail.
• Team Management: Lead, train, and develop a team of pastry cooks, providing guidance, feedback, and support to ensure exceptional performance.
• Inventory Management: Manage pastry inventory, ordering supplies, and controlling costs to maintain profitability.
• Quality Control: Ensure that all pastry products meet the highest standards of quality, presentation, and safety.
• Food Safety and Hygiene: Maintain a clean and safe working environment, adhering to food safety and hygiene regulations.
• Customer Service: Provide exceptional customer service, responding to customer feedback and ensuring that customer expectations are exceeded.
• Cost Control: Control labor and food costs, ensuring that budgets are met and profitability is maintained.

Requirements

• Culinary Education: Diploma or Degree in pastry arts or a related field.
• Experience: Minimum 5 years of experience as a pastry chef in a high-volume restaurant or hospitality establishment.
• Applicants must have pastry experience in a restaurant.

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Job Summary

• We are seeking a skilled and experienced Professional Chef to join our culinary team. 
• The successful candidate will be responsible for preparing and cooking high-quality dishes, maintaining kitchen efficiency, and ensuring exceptional customer satisfaction.

Key Responsibilities

• Food Preparation and Cooking: Prepare and cook menu items to the highest standards of quality, presentation, and flavor.
• Kitchen Operations: Maintain a clean, organized, and safe kitchen environment, adhering to food safety and hygiene regulations.
• Menu Planning and Development: Assist in menu planning, development, and implementation, ensuring that dishes are innovative, seasonal, and appealing to customers.
• Inventory Management: Assist in managing kitchen inventory, ordering supplies, and controlling costs to maintain profitability.
• Team Collaboration: Work collaboratively with other chefs, kitchen staff, and front-of-house teams to ensure seamless service and exceptional customer experience.
• Quality Control: Ensure that all dishes meet the highest standards of quality, presentation, and flavor, and make adjustments as necessary.
• Customer Service: Provide exceptional customer service, responding to customer feedback and ensuring that customer expectations are exceeded.

Requirements

• Experience: Minimum 2-3 years of experience as a professional chef in a high-volume restaurant or hospitality establishment.

Skills:

• Excellent culinary skills, including knife skills, cooking techniques, and presentation.
• Strong teamwork and communication skills.
• Ability to work under pressure and meet deadlines.
• Excellent attention to detail and quality control.