The rolse will require the following:
- Section Management: Own daily operations, prep lists (mise en place), and food execution for an assigned station.
- Quality Control: Ensure every dish matches strict standards for flavor, presentation, portion control, and consistency.
- Staff Supervision: Train, mentor, and guide junior chefs and commis chefs working on the line.
- Stock & Waste Control: Monitor inventory levels, handle ordering, manage stock rotation, and minimize food waste.
- Safety & Hygiene: Enforce food safety regulations, cleaning schedules, and HACCP compliance in the section.
- Kitchen Communication: Coordinate smoothly with other station chefs, the Sous Chef, and Head Chef during busy services.
Key Skills Needed
- Culinary Expertise: Advanced knife skills, deep knowledge of cooking techniques, and menu item awareness.
- Leadership: Ability to stay calm under pressure and lead a team during peak service hours.
- Organization: Strong time management to prep efficiently and hit strict service deadlines.