- Manage and operate a designated kitchen section independently and efficiently.
- Prepare, cook, and present dishes according to standard recipes and quality guidelines.
- Ensure food is produced on time and meets quality and presentation standards.
- Monitor stock levels and communicate with the Sous Chef or Head Chef for ordering and inventory control.
- Maintain cleanliness and organization of the workstation and equipment.
- Train and supervise commis chefs or kitchen assistants assigned to the section.
- Follow all hygiene, health, and safety regulations, including proper food handling and storage procedures.
- Assist in the development of new dishes and daily specials.
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[Confidential Information]
