Job Role

Key Duties: 

● Coordinate kitchen prep, service, and cleanliness. 

● Ensure food is cooked and plated to standard. 

● Assist in training, inventory, and BOH workflow planning.

Qualification

Reports to: Operations Manager & Executive Chef 

Leads: Steward

Key Skills: 

● Station management, food timing, and working efficiently under pressure

 ● Ability to interact with guests professionally when required (e.g., at open kitchens, live cooking, or chef-led experiences)

 ● Prepping for multiple menus

 ● Quality assurance and portion control Flexibility 

Required: 

● Can rotate through different stations (grill, fryer, cold, etc.). 

● Willing to assist in events and special menus when needed. As a new and growing business, team members should expect long or irregular hours as part of supporting day-to-day operations and ensuring guest satisfaction. 

Qualifications & Experience: 

● Certificate in Culinary Arts

 ● 2–4 years of kitchen experience in a similar role 

● Experience managing a small team or kitchen station