Key Duties and Responsibilities:
Station Management: Assist the Chef de Partie with the daily operation of a specific station.
Food Preparation: Prepare, cook, and present food items to specified standards.
Quality Control: Ensure consistency in taste, presentation, and portion size for all dishes.
Hygiene & Safety: Maintain a clean, safe, and organized workstation, following food safety regulations.
Inventory Management: Monitor stock levels, rotate ingredients, and minimize waste within the section.
Team Leadership: Guide and train Commis chefs and junior staff.
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