Cook a variety of dishes following exact recipes, portion controls, and presentation standards.
Kitchen Leadership:
Supervise, train, and support junior cooks and kitchen assistants during daily operations.
Quality and Safety Control:
Check ingredient freshness, ensure proper food storage, and follow local food safety and hygiene regulations.
Inventory Management:
Monitor stock levels, minimize food waste, and help order kitchen supplies.
Station Organization:
Manage prep work (mise en place) and keep workstations and equipment clean and safe. [1, 2, 3]