Responsibilities:

Food Preparation: Prepare and cook dishes for your designated station, following recipes and presentation standards

Section Management: Organize and oversee your station, delegate tasks, and ensure smooth workflow during service

Quality Control: Check the quality, taste, and presentation of all dishes before they leave the kitchen

Teamwork: Work closely with the Sous Chef and Head Chef to deliver menu items consistently

Hygiene & Safety: Maintain strict hygiene, cleanliness, and food safety standards

Qualifications

Benefits<...