Job Summary

The Fried Chicken & Pizza Station Chef is responsible for the end-to-end preparation, cooking, and presentation of all fried chicken products and all pizza items. This role requires mastery of two distinct culinary stations, demanding consistency, and strict adherence to food safety standards, particularly concerning deep-frying and raw protein handling.

Key Responsibilities

Fried Chicken

• Execute all steps of the fried chicken process, including portioning, marinating, breading, and deep-frying various chicken pieces and related items (e.g., fries, sides).
• Maintain accurate oil temperature control and ensure the quality and consistency of the finished product (crispiness, proper internal temperature).
• Manage, clean, and safely operate all commercial deep fryers and related hot-holding equipment.

Pizza Station

• Prepare and manage pizza dough (mixing, kneading, proofing, stretching, or tossing) to ensure consistent quality.
• Prepare all pizza toppings and sauces, ensuring freshness and proper portion control.
• Assemble and bake pizzas, monitoring oven temperatures (gas, electric, or wood-fired) to ensure perfect crust texture and cooking.

Cross-Station & Kitchen Management

• Critical: Rigorously adhere to all Health and Safety regulations, with a specific focus on preventing cross-contamination between raw poultry and ready-to-eat items (like pizza dough/toppings).
• Maintain the cleanliness and organization of both the hot/fryer station and the cold/dough station.
• Monitor stock levels for both stations (chicken, flour, toppings, oil) and communicate ordering needs to the Sous Chef or Kitchen Manager.
• Ensure timely execution of all orders during peak service hours, coordinating with the kitchen line and expediter.

Requirements and Qualifications

• 2+ years of experience as a Line Cook or Station Chef
• Formal culinary training or an apprenticeship is a plus.
• Proven, hands-on experience in both deep-frying and pizza dough preparation/baking.
• Sound knowledge of Food Safety and Hygiene standards (HACCP/ServSafe knowledge).
• Excellent Time Management skills to prioritize tasks
• Strong communication and teamwork skills to coordinate orders with the wider kitchen brigade.