Summary:

The Station Chef is responsible for overseeing the culinary operations of a restaurant or kitchen. This role involves menu planning, food preparation, managing kitchen staff, and ensuring the highest quality of cuisine.

Duties and Responsibilities:

• Assist in basic cooking tasks and in developing and creating appealing menus.
• Ensure smooth operation of the station during service.
• Maintain food quality, presentation, and taste in line with culinary standards.
• Maintain cleanliness and organisation in the kitchen environment.
• Prepare and organize mise en place before service.
• Refill stock and ingredients during service.
• Assist and support senior chefs to ensure smooth kitchen operations.
• Take full responsibility for an assigned section (e.g., grill, hot kitchen, pastry, fryer, etc.).

Job Requirements:

• 3–5 years of kitchen experience with proven experience as a chef in a similar culinary leadership role.
• Relevant certification in culinary arts, safety, or sanitation.
• Creative and innovative approach to cooking and menu design.
• Strong station skills and team management skills.
• Ability to perform reliably under pressure in a fast-paced environment.
• Basic costing and ordering experience.
• Exceptional communication and organizational skills.