Food Preparation: Prepare and cook dishes according to recipes and menu specifications, ensuring quality, presentation, and taste are consistently maintained.
Station Management: Ability to use a Wok consistently and efficiently. Oversee and manage a specific section of the kitchen, including the preparation, cooking, and plating of dishes. Ensure that all food is prepared to order and meets our standards.
Ingredient Handling: Monitor and manage ingredients and supplies for your section, ensuring that they are fresh, stored properly, and used efficiently. Assist with inventory control and ordering as needed.
Quality Control: Conduct regular checks of dishes and ingredients to ensure they meet our high standards. Address any issues promptly and make adjustments as needed.
Cleanliness & Organization: Maintain a clean and organized workstation, adhering to health and safety regulations. Ensure that all kitchen equipment and tools are properly cleaned and stored.
Team Collaboration: Work collaboratively with other kitchen staff, including chefs and cooks, to ensure smooth and efficient kitchen operations. Provide guidance and support to junior staff members as needed