
Key Responsibilities:
Specialized Cooking: Preparing, cooking, and presenting dishes within their assigned section (e.g., breakfast).
Supervision and Training: Overseeing and training any junior chefs or commis chefs working in their section.
Section Management: Ensuring the smooth operation of their kitchen station, including preparation, cooking, and plating.
Quality Control: Maintaining high standards of food preparation, presentation, and hygiene within their area.
Inventory Management: Assisting with stock control and portion control to minimize waste.
Teamwork: Collaborating with other chefs, including the sous chef and head chef, to ensure efficient kitchen operations.

restaurants and retail turkish delight shop • 11-50 Employees
Hiring on JOB TODAY since August, 2024
best location top quality restaurant, vip rooms
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