Key Responsibilities

• Manage and supervise the daily operations of the assigned kitchen section.
• Prepare, cook, and present dishes according to established recipes, quality standards, and presentation guidelines.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Coordinate and monitor the work of Commis Chefs and kitchen team members within the assigned section.
• Assist in training and developing junior kitchen staff.
• Maintain proper stock levels and ensure the correct storage and handling of food products.
• Monitor food wastage and support cost-control initiatives.
• Ensure compliance with food safety, hygiene, and sanitation standards, including HACCP requirements.
• Assist in inventory control, stock rotation, and requisition processes.
• Work closely with other kitchen sections to ensure smooth and efficient operations.
• Support banque...