Job Description

Food preparation and cooking

: Prepare and cook menu items to a high standard, often specializing in a particular area like fish, meat, or sauces.

Station management

: Set up and manage a specific kitchen station, ensuring all ingredients and equipment are ready for service.

Quality control

: Ensure all food prepared meets the kitchen's standards for quality, presentation, and portion control.

Supervision and training

: Oversee and train junior chefs (commis chefs) and kitchen staff, ensuring they follow proper procedures.

Hygiene and safety

: Maintain a clean and sanitary work environment, and ensure all health and safety regulations are followed.

Inventory and waste management

: Monitor stock, control waste, and ensure proper storage and rotation of ingredients. *

Collaboration

: Assist senior chefs (such as the Head Chef or Sous Chef) with menu planning, recipe creation, and other administrative tasks.