Senior Chef

Section Management: ensuring smooth operations during service

Food Preparation & Execution: Prepare mise en place (ingredients and tools) and cook dishes according to the restaurant’s exact recipes, standards, and plating specifications

Quality & Inventory Control: Monitor product freshness, rotate stock, minimize food waste, and enforce quality control before dishes leave the station.

Health & Safety: Maintain the highest standards of food hygiene, sanitation, and safety regulations, including HACCP and workplace cleaning protocols.