Job Description

 The Rotisserie Chicken Chef is responsible for overseeing the preparation, seasoning, cooking, and presentation of rotisserie chicken products while ensuring consistent quality, food safety, and customer satisfaction. The role involves operating rotisserie equipment, managing ingredients and inventory, maintaining cleanliness standards, and supervising kitchen workflow to ensure efficient daily operations. 

Job Requirements

Key Responsibilities

Food Preparation and Cooking

• Prepare, clean, cut, and season chicken according to company recipes and standards.
• Marinate and process ingredients to achieve consistent taste and quality.
• Operate rotisserie machines and monitor cooking processes.
• Check cooking temperatures and ensure products are properly cooked.
• Control portion sizes and presentation standards.

Quality Control

• Ensure all products meet company quality expectations.
• Inspect food appearance, freshness, and taste before serving.
• Minimize food waste and monitor product quality continuously.

Kitchen Operations

• Plan and organize daily kitchen activities.
• Coordinate workflow with kitchen staff and assistants.
• Ensure timely preparation during peak business hours.

Inventory Management

• Monitor stock levels of chicken, spices, sauces, and kitchen supplies.
• Report shortages and assist with ordering requirements.
• Ensure proper storage and stock rotation practices.

Hygiene and Safety

• Maintain kitchen cleanliness and sanitation standards.
• Follow food handling procedures and health regulations.
• Ensure equipment is cleaned and maintained properly.
• Follow workplace safety procedures.

Requirements

• Experience in food preparation, grilling, roasting, or kitchen operations.
• Knowledge of food safety and hygiene practices.
• Ability to work under pressure in a fast-paced environment.
• Leadership and communication skills.
• Ability to stand for long periods and work flexible schedules.

Skills