Full job description

Responsibilities:

• Prepare and cook menu items according to recipes, quality standards, and portion sizes.
• Manage a specific section of the kitchen (hot, cold, pastry, etc.) efficiently during service.
• Supervise and train junior kitchen staff and commis chefs.
• Ensure all food is prepared, stored, and handled according to HACCP standards.
• Monitor stock levels and request supplies to avoid shortages.
• Collaborate with the Head Chef and Sous Chef to develop new dishes and improve existing ones.
• Maintain cleanliness and organization in your section at all times.
• Minimize food waste by using resources efficiently.
• Follow all safety, sanitation, and hygiene procedures.

Requirements:

• Strong knowledge of culinary techniques and international cuisine.
• Ability to work efficiently under pressure and in a fast-paced environment.
• Excellent teamwork and communication skills.
• Equivalent certification is a plus.