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Kitchen Operations Assistant

2 weeks ago

Limerick, Limerick, Ireland TN Ireland Full time

Job Description

We are seeking a highly motivated and skilled Trainee Chef to join our kitchen team. As a key member of our team, you will play a pivotal role in supporting our chefs in the smooth functioning of kitchen operations.

Responsibilities:

  1. Food Preparation: Assist in the preparation and cooking of various dishes, ensuring adherence to standardized recipes, portion sizes, and quality standards. This includes chopping, marinating, grilling, baking, and other cooking techniques.
  2. Kitchen Operations: Collaborate with the culinary team to ensure the kitchen operates efficiently and smoothly. This involves organizing workstations, maintaining proper stock levels, and ensuring all necessary equipment is in working order.
  3. Quality Control: Monitor and maintain the quality of ingredients and finished dishes. Conduct regular taste tests to ensure that flavors and presentations meet the restaurant's standards.
  4. Sanitation and Safety: Follow strict hygiene and safety standards to create a clean and safe kitchen environment. Adhere to all food handling and sanitation regulations to prevent foodborne illnesses and maintain a clean workspace.
  5. Team Coordination: Work closely with other kitchen staff to ensure seamless teamwork. Communicate effectively with chefs, line cooks, and other team members to ensure efficient kitchen operations.
  6. Training and Development: Participate in training sessions to improve culinary skills and stay updated on new cooking techniques and trends. Seek opportunities to develop leadership qualities and advance in the culinary profession.
  7. Menu Planning: Contribute to the development of new dishes and menu items. Offer creative ideas and insights to enhance the overall dining experience for guests.
  8. Time Management: Maintain efficient cooking times to ensure timely service during busy periods while maintaining food quality.
  9. Inventory Management: Assist in monitoring kitchen inventory and order supplies as needed, ensuring that ingredients are available for the smooth running of kitchen operations.
  10. Adherence to Standards: Uphold the restaurant's standards in food preparation, plating, and presentation. Follow all recipes, guidelines, and specifications set by the executive chef.