• Section Management
• Take full ownership of a specific kitchen section (e.g., grill, sauce, pastry, fish).
• Ensure all food prepared in the section meets quality and presentation standards.
• Food Preparation & Cooking
• Prepare, cook, and present dishes according to the restaurant’s standards.
• Follow recipes and portion control guidelines precisely.
• Team Supervision
• Supervise and support junior staff (demi chefs and commis) working in the section.
• Train and mentor junior chefs to improve skills and efficiency.
• Inventory & Stock Control
• Monitor and manage ingredients for the section.
• Assist in stock rotation and proper storage to minimize waste and ensure freshness.
• Cleanliness & Hygiene
• Maintain cleanliness and organization of the workstation.
• Adhere strictly to food safety, hygiene, and sanitation standards.
• Coordination & Communication
• Coordinate with other CDPs and the sous chef to ensure smooth kitchen operations.
• Communicate clearly about orders, delays, or special requests.
  Job Type: Full-tim

Please refer the Job description for details