รายละเอียดงานResponsible to follow, and make other team members follow our health and safety guidelines.
Food Preparation: Prepare and cook dishes according to the recipes and standards set by the restaurant.
Station Management: Oversee and manage your designated section in the kitchen, ensuring that all dishes are prepared promptly and efficiently during service.
Quality Control: Maintain high food quality standards, taste, and presentation.
Creativity: Ability to contribute to menu development and innovation.
Inventory Management: Assisted in stock control and management, ensuring appropriate levels of ingredients were maintained for your section.
Team Collaboration: Coordinate with other chefs and kitchen staff to ensure smooth service and efficient workflow.
Adherence to Regulations: Always follow health and safety standards and sanitation regulations.
Training: Assist in training junior kitchen staff and commis chefs. Responsible for the development and improvement.
Team Player: Excellent communication skills and the ability to work well within a team.