Managing a specific kitchen section, focusing on European dishes, and supervising junior staff to ensure high standards of food quality and hygiene
Food Preparation & Cooking: Lead the preparation and cooking of a range of Italian and Continental dishes, such as pastas, risottos, grilled meats, sauces, soups, and salads. Ensure all food is prepared according to established recipes, portion controls, and quality standards.
Section Management: Oversee daily operations of the assigned section (e.g., pasta station, grill section, larder), ensuring a smooth workflow and readiness before and during service periods.
Quality Control & Presentation: Monitor the consistency, taste, and presentation of all dishes leaving the section, ensuring they meet the restaurant's high standards.
Team Leadership & Training: Supervise, train, and mentor junior kitchen staff (commis chefs, trainees), delegating tasks effectively and promoting a positive work environment.
Inventory & Cost Control: Assist in managing inventory, monitoring stock levels, placing orders, and minimizing food wastage through proper storage, rotation, and portion control.
Hygiene & Safety: Maintain a clean, organized, and sanitary workstation in strict compliance with health, safety, and HACCP (Hazard Analysis Critical Control Point) regulations.
Collaboration: Work closely with the Head Chef, Sous Chef, and other departments to plan menus, develop new recipes, and ensure seamless service delivery
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