Responsibilities
- Prepare all dishes accurately according to specified recipes and required quantities.
- Maintain a clean and organized workspace at all times in alignment with established standards.
- Collaborate closely with management on event details, reservations, menu availability, service issues, and customer feedback.
- Prevent the use of contaminated ingredients at every stage of food handling and preparation.
- Oversee the visual presentation of dishes to meet company and procedural guidelines.
- Provide proper training and consistent guidance to junior culinary staff.
- Store inventory under ideal conditions and report potential stock shortages to the head chef promptly.
- Address daily operational challenges related to kitchen equipment and food provisions.
- Work with team leaders and department managers to ensure efficient operations and resource use.
- Monitor both volume and quality of food items to uphold compliance with set standards.
- Follow all recipe specifications, preparation methods, and directives issued by the head chef.
- Carry out additional duties assigned by management as needed.
