Job Responsibilities:
- Prepare menus in collaboration with colleagues
- Prepare and cook food items assigned to their specific station or section, ensuring the highest quality and consistency.
- Follow recipes, portion control, and presentation standards set by the executive chef or sous chef.
- Take ownership of their assigned section, maintaining cleanliness, organization, and efficiency.
- Execute cooking methods such as grilling, sautéing, baking, or frying with precision and attention to detail. Continuously develop culinary skills and stay updated with industry trends.
- Ensure adequacy of supplies at the cooking station
- Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
- Enforce strict health and hygiene standards
- Help to maintain a climate of smooth and friendly cooperation
Skills and Qualifications:
- Proven experience in a similar role
- Excellent use of various cooking methods, ingredients, equipment and processes
- Ability to multitask and work efficiently under pressure
- Knowledge of best cooking practices
- Ability to work in a team
- Efficient communication skills
Education and Experience Requirements:
- High school diploma or equivalent is preferred
- Proven work experience in a similar role
- Certification from a culinary school is a plus
