• Food Preparation & Execution:Prepare dishes according to menu specifications and recipes, ensuring high quality, consistency, and precise presentation.
• Station Management:Oversee and manage a specific kitchen section (e.g., cold larder, grill, sauces), ensuring tasks are completed efficiently and food items are ready for service.
• Quality Control:Inspect raw materials and finished dishes to ensure they meet the establishment’s high standards and customer satisfaction.
• Hygiene and Safety:Maintain a consistently clean and organized workstation, equipment, and storage areas, adhering to health and safety regulations.
• Mise en Place:Prepare and set up all necessary ingredients and tools for daily service, ensuring everything is in place and ready.
• Stock Control:Monitor food stock, check expiry dates, ensure proper storage, and assist in controlling food costs and minimizing waste.
• Teamwork & Communication:Work closely with senior chefs and other kitchen staff, providing updates on daily requirements, anticipated needs, and any issues that arise.

Skills & Qualifications

• Culinary Skills:Strong practical cooking skills and detailed knowledge of recipes, cooking techniques, and presentation standards.
• Attention to Detail:Meticulous attention to detail is crucial for maintaining quality and standards.
• Knowledge of Procedures:Understanding of food preparation, receiving, storage, sanitation, and kitchen policies.