Responsibilities

• Prepare and cook high‑quality dishes in your designated section ensuring exceptional taste and presentation.
• Supervise and train junior kitchen staff fostering a collaborative environment while maintaining high culinary standards.
• Manage inventory and stock levels in your area minimizing waste and ensuring the freshness of ingredients.
• Collaborate with the head chef to develop and refine seasonal menus incorporating innovative techniques and local produce.

Qualifications

• Culinary degree or equivalent qualification from a recognized institution, showcasing a commitment to the craft.
• Minimum of 3-5 years of experience in high-volume kitchens, demonstrating proficiency in various cooking techniques.
• Certification in food safety and sanitation, ensuring compliance with industry health standards.
• Experience in fine dining or upscale establishments preferred, highlighting an...