JOB DETAILS:

Responsibilities:

• Prepare and cook menu items in accordance with established recipes and standards.
• Manage a specific station, ensuring timely and high-quality output during service.
• Supervise and guide Commis Chefs or other junior staff in their section.
• Maintain proper stock levels and coordinate with the Sous Chef for ordering.
• Ensure all food is stored, handled, and labeled correctly to meet health and safety regulations.
• Maintain impeccable cleanliness and organization of their station.

Qualifications:

• Culinary school diploma or equivalent apprenticeship.
• Proven experience (2-4 years) in a similar role in a fast-paced kitchen.
• Strong knowledge of cooking techniques, cuisines, and kitchen safety standards.
• Ability to work under pressure and as part of a team.
• Excellent time management and organizational skills.