CHEF

Core Responsibilities

• Section Management: Run your designated station efficiently, ensuring all dishes are prepped and cooked to exact recipe standards.
• Food Preparation & Execution: Assist with daily prep work, portion control, and artistic plating during busy service hours.
• Team Leadership: Train, mentor, and supervise junior cooks, commis chefs, and kitchen porters.
• Quality & Waste Control: Monitor ingredient freshness, manage inventory for your section, and minimize waste to preserve profit margins.
• Compliance: Enforce HACCP and local health, hygiene, and sanitation regulations across the workstation.