TASKS, DUTIES AND RESPONSIBILITIES

•  Prepare, cook, and present all cold kitchen items including salads, cold starters, canapés, charcuterie, terrines,  and sushi
•   Prepare sushi varieties such as maki, nigiri, sashimi, and specialty rolls
•  Perform fruit, vegetable carving for buffet displays and special events
•   Manage and oversee the cold kitchen section during service
•  Ensure consistency in taste, portion control, and presentation
•  Supervise and train commis chefs and kitchen assistants
•  Maintain high standards of cleanliness, hygiene, and food safety (HACCP)
•  Monitor stock levels, minimize waste, and assist with ordering supplies
•  Ensure correct storage, labeling, and rotation of food items
•  Collaborate with Head Chef and Sous Chef on menu planning, specials, and presentations
•  Follow all c...