Found Description
Food Preparation & Execution: Prepare, cook, and plate dishes while adhering strictly to standard operating procedures (SOPs), recipe cards, and plating guides. (1, 2)
Mise en Place: Set up stations before service and ensure ingredients are checked for quality, freshness, and First-In, First-Out (FIFO) standards. (1)
Staff Mentorship: Guide, train, and allocate daily tasks to junior cooks and kitchen helpers, acting as a shift leader during operations. (1, 2)
Quality & Safety: Enforce health, hygiene, and food safety standards. This includes ensuring the kitchen passes statutory inspections and equipment is properly sanitized. (1, 2)
Inventory Control: Monitor stock levels, handle raw ingredients, assist in ordering supplies, and minimize food waste to optimize operational costs. (1, 2)
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