Key Responsibilities:
Station Management: Lead a specific section (meats, sauces, vegetables, or fish) ensuring, consistency, and proper plating.
Cooking & Preparation: Prepare, season, and cook food items according to menus and quality standards.
Supervision: Train, mentor, and supervise Commis Chefs and kitchen porters.
Food Safety & Sanitation: Ensure compliance with all food safety protocols, such as HACCP, and maintain a clean, organized work area.
Inventory Control: Monitor stock levels, order supplies, and manage waste within the assigned section.
Menu Development: Assist the head chef and sous chef with developing new dishes and menu planning.
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