Job Description

Roles & Responsibilities

• Oversee the preparation and presentation of dishes in your assigned section, ensuring consistency and quality that aligns with the restaurant's standards.
• Collaborate closely with the Head Chef and Sous Chef to develop and execute seasonal menus, bringing innovative ideas to the table.
• Train and mentor junior kitchen staff, fostering a culture of learning and excellence within your team.
• Maintain high standards of hygiene and safety in the kitchen, ensuring compliance with health regulations and best practices.