Job Description

Key Responsibilities
  • Food Preparation: Execute mise-en-place (chopping, prepping ingredients) and cook dishes following standardized recipes.
  • Section Management: Manage the assigned Continental station, ensuring consistent taste, portioning, and presentation.
  • Hygiene & Safety: Maintain clean workstations, equipment, and adhere to food safety standards.
  • Support & Collaboration: Support Demi Chefs or Sous Chefs in daily operations and assist in other kitchen sections when needed.
  • Inventory Control: Monitor stock levels and minimize wastage.

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