



Key Duties and Responsibilities:
Section Management: Overseeing a specific station (e.g., larder, saucier, pastry) to ensure all food is cooked to specification and served efficiently during service.
Food Preparation & Quality: Preparing, cooking, and presenting dishes, ensuring all food meets company standards for taste and presentation.
Supervision & Training: Mentoring and instructing Commis Chefs or Demi-Chef de Parties working within their section.
Mise en Place: Preparing all necessary ingredients, tools, and equipment before service starts.
Health & Safety Compliance: Ensuring strict adherence to food safety, hygiene regulations, temperature checks, and cleanliness standards in their area.
Stock & Waste Control: Managing inventory for their station, including ordering, stock rotation, and minimizing food waste.
Menu Development: Assisting Head/Sous Chefs in developing new menu items and recipes.
86-93 Strand on the Green, Chiswick, W4 3NN, London

British restaurant • 11-50 empleados
En JOB TODAY desde abril, 2026
Its a british based restaurant



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