Manage a Station – Oversee and ensure smooth operation of a specific section (e.g., grill, pastry, or fish).
Prepare and Cook Dishes – Execute recipes accurately and maintain consistency in quality and presentation.
Train Junior Staff – Supervise and mentor Commis Chefs and other junior team members.
Maintain Hygiene Standards – Follow and enforce food safety, hygiene, and cleanliness protocols.
Stock Control – Manage inventory for the station, ensuring ingredients are properly stored and available.
Minimize Waste – Use ingredients efficiently to reduce wastage and maintain cost control.
Collaborate with Head Chef – Contribute to menu development and refinement of recipes.
Ensure Quality – Monitor food preparation to meet the highest quality and presentation standards.
Time Management – Handle multiple orders and maintain timely service during peak hours.
Problem Solving – Address issues such as equipment malfunctions or ingredient shortages effectively.